Pit Boss Pro Series Combo Texas Beef Brisket
HTML-код
- Опубликовано: 6 сен 2024
- This week. we smoke a Texas Style Beef Brisket. This is a complete whole packer brisket with both the flat and the point. Easy to do, but takes the better part of the day, so pull up a chair for this fun smoke. But what the heck, grab a beer, and get to smelling smokey!
Disposable and inexpensive gloves - amzn.to/2UZSuZL
Scraper - amzn.to/2UXaBzj
Scrub Pad (24pack) - amzn.to/3c5YKVn
Scrub Scrunch (18pack) - amzn.to/2wz819C
Degreaser - amzn.to/34y3yk4 (But for this one the Dollar Stores seem to have a better deal on the degreaser given how much you will use)
Since making this video, we have found some great resources that we wanted to share with you as well. These products work well with the PitBoss Pro Series combo, and I am fairly certain would work with any other pellet smoker as well.
100% Mesquite Pellets for good Texas Flavor - amzn.to/2H7ejif
Jack Daniels Whisky Barrel Oak Pellets - amzn.to/2UF4Bvs
Competition Blend (Hickory, Maple, Cherry mix) - amzn.to/2UDYcAE
Charcol and Hickory Blend for charcoal grill flavor - amzn.to/2UBeH0j
Great Storage Container for your pellets (50lb capacity) - amzn.to/39cSmKK
All your Pellet Smoker/Grill accessories - amzn.to/2Sxx3g6
If you enjoy sailing and alternate living lifestyle videos, you may want to check out some of our other videos.
Our Sailboat Refit Playlist - • S/V DreamChaser leaves...
Our Sailing to New Orleans Playlist - • Sailing Kemah to New O...
Our Epoxy Vs Polyester Fiberglass test results - • Epoxy Destructive Test
Our series on hatches - • How to fix a leaking H...
and Our Series on new Freshwater Plumbing - • How to replace a Boats...
Subscribe !!
www.youtube.co...
Lets Connect !! - Daily Instagram Inspiration
- / svdreamchaser
- / svdreamchaser
- / svdreamchaser
- svdreamchaser.t...
Your videos convinced me to buy the same grill a few months ago. Glad I did.
That is awesome. Glad you like it.
Great video. I've been watching quite a few BBQ brisket vids today and yours was the most succinct and informative. Thank you!
Wow. Very kind words. Thank you moly friend.
When you popped up on the side I instantly went and subbed 🤣
Lol. Well thank you!
Same!
same. clever
Same!
Sounds like a loving and trusting relationship?
Mine has the Bluetooth feature and I love that !! I'm going to try the Brisket this weekend !!! Bought a 1/2 brisket at Wal Mart - thick side , pretty pricey $$$ with potato heads economy !!!
The Bluetooth would be nice for sure.
I have a pit boss pro series 820. Love it. Now after a couple months having it I wished I got the combo with the gas burner. Because sometimes I like to just grill hotdogs or something simple.
That was my thought too Lee. I will say I use the pellet side more often and even have done some grilling on the pellet side, but for doing a steak, burger or something like that, the gas grill is so much quicker and convenient.
SVDreamChaser yes my thoughts exactly.
I’m super excited to cook a brisket for my husband on Father’s Day in our new pit boss pro combo! I was a bit scared because we have never used a smoker before but after watching your videos, I’m feeling confident I can do this 😃. I hoping you have a video for smoking a whole chick too.
That is awesome news. I am sure the brisket will turn out great. You will have to come back here and let me know how it goes this weekend. I do also have a video on smoking a whole chicken and doing it Spatchcock style (flat and opened). It was really good and easier to do this way than in it's whole format. ruclips.net/video/wheZLkh_5ZM/видео.html
Haha i got one this year for fathers day which is on this sunday cant wait!!!
i like this becauce i just bought one of these thanks for showing us this that briskit looks great
Glad you found it helpful. Happy and safe grilling!
Great video series for the PitBoss Pro combo. Just got me this combo unit last week and plan to smoke my first brisket this weekend. your videos were very helpful for someone who has never used a smoker before. Thank you
I am so glad you are enjoying them. 2 years later and we are still loving the unit. Stay tuned in for more great cooks.
just put my first brisket in this smoker, cold morning here in texas, cant wait till 6.
Awesome
A good Texas style brisket sure sounds good though. Good luck today
You don't have to wrap at 165! I have seen cooks and myself wrap at 175 or more by looking at the bark and tenderness. Good video. I have been wanting to see that smoker in action.
Over the years I shoot for 165 but often I am closer to 170 before I get to it. Lol. I will try it a little higher.
Will have to try it like Motte!
Just ordered this grill...will be here in a few days. Watching prep vids.
I am sure you will love it like we are. Did you get the one from Lowe’s or the “Sportsman” model from our Amazon link? Keep an eye out for other things to cook on it. We have about 60 videos or so now all with cooking, smoking, grilling and roasting on the pit boss. Thanks for watching RetroElectro
@@Svdreamchaser We ordered the pro series II / 1100. Subscribed. Cheers!
Nice. I think the pro ii has the wifi controller right? I have been thinking of getting that upgrade. It wasn’t an option when we got ours.
Thanks again for the videos, followed the steps for smoking off, wife has same pro series at work. Did T-bones last night. Just finishing smoking the brisket with a coffee/prime rib rub. Mexican corn, avocados, and peach cobbler tonight.
Mexican corn sounds good. I would love a good recipe for that.
@@Svdreamchaser Sam's Club actually, just add zucchini and avocado
Nice!
Just picked up my boss your video are so helpful for me
I am glad you are enjoying them. I have all kinds of videos over the last year.
Very informative… received this Pit Boss model as a birthday present and was excited to try it out, but the manual was not very helpful, the manufacturer website didn’t offer a lot of clarification, and the first few videos I found weren’t much help either… Then I found a couple of yours and it’s starting to make sense… Gonna try it this weekend. Thanks.
I am glad you found it helpful. The videos for assembly and burn in will help as the directions are “meh” in quality. Lol. We have really enjoyed ours now for almost 2 years. We only had one problem in that time and it was me making a mistake in shutdown.
Excellent video. Filled with helpful knowledge for us beginners.
Wow. Thanks for the kind words. Stay tuned for all kinds of cooks and helpful tips.
Looking good brother. Defiantly have been looking at the pit boss for a while, I think its time to get in a little trouble with the wife haha. Looks amazing, thanks for the video
Promise to make her delicious fire roasted steaks every so often and all may be good on the home front. Deb likes that I do more of the cooking now that I do it all on the grills. Lol
Looks amazing brother I'm getting ready to get one of those smoker/grills
Glad you liked it. We enjoyed the heck out of it.
Some guy popped up on your screen and told me to subscribe. So I did. LOL Picking up the same grill tomorrow.
Yeah that weirdo pops up all the time in my videos. Thanks for subscribing. I can’t wait to hear what you end up cooking.
@@Svdreamchaser lowes just refunded me on the grill I ordered. Not selling it anymore.
Was hoping you would do a brisket! Awesome video - thanks!
Hope you enjoy, I am going to keep doing more stuff too. I have a few videos in the hopper and need to edit them. I even did pizzas. Yum!
Thanks for everything you have shared about the Pit Boss Pro Series Combo. I get mine delivered [assembled] from Lowe's Thursday!
How exciting. I suspect there will be some smoke in your weekend plans. Lol. Let me know the first thing you end up making.
Looks great! I just got that same grill last week. I'm going to do a brisket this weekend, so it was good timing for you to do this video! Do yourself a favor...next time you do a brisket, make a pot of chili with the leftovers. I did last time I smoked one. BEST. CHILI. EVER!
Ooh. Great idea because we can rarely eat all the brisket so this would be a great way to do something a bit different.
@@Svdreamchaser Yes, we're only 3 people usually. So we get a bit tired of brisket after a couple days. So we freeze a couple pounds for later.
Great video. Was checking out this grill and stumbled across it. It's going to be my first attempt with smoking, so your video is extremely helpful. I'll be checking out more. Thank you!
Glad you liked it we’re actually heading to meat market right now for some future smokes.
Great Videeo, Thanks for sharing> I just got a pellet/gas combo, Loving it!
That is great news. We have been enjoying ours quite a bit as well. We have a bunch of videos of recipes and how to’s.
I think that we might be leaning towards this one over the Memphis ultimate smoking grill because my Husband has always wanted to try a pellet smoker. He currently uses his Weber charcoal grill with wood chips but it is obviously much harder to control the temp.
LOL your wife or whomever the lady in the video is, cracked us up as she was scratching her booty walking away lol totally just made us die laughing!
Love your videos and I think it will help us decide if this is the one for us! Thank you!!!
LOL, I better not tell her that I didn't catch that and edit it out. But we do like this smoker. I agree the pellets are much easier to control and consistency of temperature is there as well.
Just got my pit boss yesterday. Good timing on the video. I have a regular smoker but wanted to try one of these.
We are loving our so far. My two biggest favorites as of now are Spatchcock chicken and a smoked chuck roast of all things that was frigging awesome. Check out those videos if you get a chance.
Why get this one over the KC combo one?
It all comes down to personal preference. I chose this one over the KC combo because I wanted the taller side of the gas grill as opposed to the flat top and grill shallow side of the KC combo. I also like the idea of a side burner and if I recall the KC combo didn’t have one. In the spirit of, “the grass is always greener“ I have wondered however if the digital control would be a lot nicer on the KC combo given it is Wi-Fi enabled and I also like the temperature probes plugged in from the inside on the KC combo
Smoke a pot roast. Between the time, the bag and a half of pellets and the cost of the meat, you can go out to eat.
Sure it would be easier to go out and eat, BUT I wouldn’t have the fun of the videos.
pleasant video. and beautiful garden. cool those dolphins. greetings from the netherlands
Thanks for the kind words Robin
Thanks for these videos, looking to pick one of these combo grills up next week and it being my first smoker your videos are very helpful.
I am glad you found them helpful. I am sure you will enjoy yours as we have ours.
great video thank you
You are welcome. Let me know how you like the grill. Cant wait to hear about your first dish.
Just picked up one of these grills...WE LOVE IT!!!!Keep the videos coming....I could watch them all day!!!!Any rib videos?
We do have a few rib videos. I will grab a link and post below. We even did a comparison between the pitboss and instant pot for ribs.
Here is the video we did on our method that works all the time for us. ruclips.net/video/TZZRJFzSUpc/видео.html
This is a head to head competition I did with my daughter (smoker against instant pot) it was fun. ruclips.net/video/2OjZKqDGxzo/видео.html
Salt water canal, dolphins, palm trees... are you in Cape Coral? If so hello neighbor!
Close, just a tad north of there. Good Eye, good eye.
Wow Bro! New subscriber here. Found your video online, how to assemble the Lowe's PitBoss Pro Series 1100. Two excellent and extremely informative videos, expertly done! Going to follow your burn-in video too and then I'm looking forward to learning from your videos on smoking. Just watched your brisket video...loved it! Preparing for the smoking/grilling season up here in far Northeast WI. Can't wait to get going and utilizing techniques from your videos. Thanks so much for passing all your knowledge on to rookies like me! Hey, what town you in down there? Looks awesome!
Glad it was helpful and I have been having a blast doing the videos on the grills and smoker. Yep you may be able to do some cold smoked cheese up there. Down here if I just put cheese in the smoker and leave it off it would melt. Lol. We are between Tampa and Naples of the gulf coast side of Florida. We do enjoy it here for sure.
Frequently visit Ft. Myers (and the beach) and vacation every year on Sanibel in February. Beautiful down there. Man I'd love to move down there but the wife has a large, close-knit family living up here plus our own 3 kids and a couple of grandkids. Property prices went crazy again down there along with interest rates but one of these days...!!!!
Yep I am just north of that in Punta Gorda. And housing prices went nuts. We bought at just the right time.
Been awhile but did some shopping and sight seeing at Fisherman's Village several years ago with relatives in Ft. Myers...beautiful area! Keep the great videos coming!
I have this same grill, and I'm trying to research how to get the best smoke ring on meats... thanks for all you do...
Thank you for watching. If you get the perfect ring leg me know. I want to try smoking on the gas side and no burners on so all heat comes just from the smoke but I haven’t tried that. I suspect a brisket would take 25 hours that way.
@@Svdreamchaser just be careful about trying that. I don't remember off the top of my head, what the MINIMUM safe temp is for cooking meat, BUT I DO KNOW THERE IS A MINIMUM SAFE TEMP... and I'm just not so sure you could reach that temp on the other side without at least one burner on... do the research, find that minimum temp, and set if you can reach and maintain it in there, minus the meat. Maybe try turning on the burner to the far left and placing the meat (probe while just testing) at the far right? I don't know what it'll do... but MAYBE it'll work...🙂🙂🙂
@@colleenperkins881 Great Point, it may not be hot enough, but i will have to check it out. I haven't run the smoker side and measured how much heat gets through the damper between the 2 sides. But great point and a good reminder for me and everyone else. My original intent with seeing the setup of this unit was to be able to do some cold smoking of things like cheese. That might work if I lived where it was cooler, but just with it off in the sun down here in SW Florida it would get to about 135° so I would make cheese sauce. lol
Like the videos. This maybe the next grill. What where you spritzing it with. Thanks again.
Thanks a lot for watching. In this video I was using beef stock in my little spritz bottle. It does depend on what I am cooking as to what I spritz with but I suspect water would likely work fine too. If I am doing pork, I use apple juice (if I have it at the time) :)
Hello. Are the legs supposed to feel some what wobbly? I put through screws through barrel, but the holes were more oval on the barrel compared to the circle holes on the legs. Screwed in place, but as mentioned, doesn't feel strong. Apply moder pressure to leg shows me that it could easily break if I pushed down harder. Any advice?
Bo that sounds odd for sure, so you are talking about the grill itself and not this specific video about the Brisket, correct. I did do a detailed video on the assembly and I did struggle a little bit with a few parts that I documented in this video if this helps. ruclips.net/video/kH1zqfWGKgQ/видео.html
Thank you very much!!
You're welcome!
Hey great video! Thank you I am about ready to buy this exact smoker! Can I ask how it’s held up and do you keep it outside covered or bring it in to a garage or patio for storage?
We still have it and use it currently. I keep mine outside and cover it (covers last about 18 months in S Florida sun) right along the back of the house. I have had to do two minor repairs. 1 when I let Water get in the pellet hopper and didn’t catch it for a few days. That got hardened inside of the auger and I had to take it apart clean it out and put it back together. But it continued to work. After two years, I will say the display on mine is a little bit dim, and I have to align my head directly in front of it to be able to see it. but I wouldn’t let that stop you because a replacement control panel is only about 50 bucks on Amazon and fairly easy to replace for a DIYer. Be sure to clean it when you get ashes that begin to build up in the firebox. I have had issues where it smoked into the pellet hopper because the ashes were so high that the burning embers started to burn some of the pellets inside the auger. None of these are problems with the machine they’re just behavioral issues, that had I done it better and follow the instructions, would not have run across issues with. All in all, I would absolutely recommend this grill and I was just looking at some of them in a store recently and noticed they have the newer control panel, meaning you can control it with your cell phone as well I think. I am sure you will love it just like we do.
@@Svdreamchaser thank you so much. This is the best answer I’ve ever gotten back from anybody before lol you literally answered all my questions. I am really excited to be able to control it with an app. That’s one of the main things I am looking forward to. I really appreciate your response! I will take your word for it and get one. Thank you so very much again!
@@stephaniemoreno4145i look forward to hearing how it goes after you have cooked a while. I do have a few videos on how to assemble it as well as hundreds of videos cooking on it as well as the fixes i have had to do over the years. I would suggest doing your own assembly. I have seem some sketchy setups in the store. Lol
Wet some paper towels and place your cutting board on top... NO MORE SPINNING BOARD! 😉😉😉👍👍👍
Great reminder. I know that too and never do it. Not sure why. Lol
@@Svdreamchaser It took me awhile to create the habit, but now I NEVER use a cutting board without a wetted paper towel (or even a wetted kitchen towel, depending on the size of board)... just catch yourself... if you feel the board move, take a few seconds and take care of the issue... not only a teaching moment for you, but a teaching moment for your viewers. Also, always remember SAFETY FIRST! If that board is stationary, there's less chance of accidentally slipping with a sharp blade and cutting yourself... LOVE WHAT YOU DO AND ROCK ON, DUDE!!!
Appreciate your video but wanted to offer feedback. You didn’t trim the brisket properly, even if trying to cook burnt ends. Aaron Franklin and Matt from MeatChurch have great videos on proper trimming.The stall temp happens around 165 not 140 like you mentioned early in the video
Thanks Man. That is helpful and I love watching Meat church so will check it out. I respect the heck out of what he does.
Aww must be on the west coast of fla aka central fla area north of Tampa ?
Good eye. South of Tampa but your recognized it.
sorry dude you let it get too hot before you wrapped....your lean AND your point look desert dry/. remove at around 165deg then wrap.
Good point.
Lol saw the cat he must have smelled that brisket
They are almost always somewhere near by. Lol.
Looks tough
No, it was perfect. My knife on the other hand is a bit dull but the brisket was awesome.
I have a new sportsman 1230 smoker gas grill. I have a question about how to set up the broiler plate for 180 smoker setting.
Setup for beef jerky
Mine had a setting where it is the “S” mode before 200 degrees.
Great video, i subbed and love watching you smoke! Doing my first 13lb brisket tomorrow. One quick question, I saw you did fat cap up, and others say fat cap down. I think it depends on the grill right?
It is like asking people what is better “Ford or Chevy”. Lol. I don’t believe it is based on the grill. My thought is fat cap on top allows the rendered fat melting to flow into the meat helping keep it moist. That said others will argue that cap down helps protect the bottom of the meat from the heat source helping keep it from getting dry on the bottom. The cool part is neither will ruin your result so over time you get to draw your own conclusion and preference. Mine is fat cap up, for what it is worth :).
@@Svdreamchaser thanks for the reply, the pitboss/bbq community really is nice and to see the passion people have for BbQ shows in your videos! Definitely will give it a try with the cap up. Thanks again!
On your pit do you keep the broiler plate open or shut during your cook?
99% of the time it is closed. Especially when smoking something that takes hours. I also put items on higher shelf if it will fit to keep the heat from being to close to meat given this unit it is hard to not have the meat over the fire. I open it when I want to sear something only.
Hi great video! I just bought the 1150 pro series and doing my first brisket I have a 16.5 lb you said you set your temp at 300 when you started then later said you lowered to 250 was that cooking for first 3hrs at 300 or did you set to 250 after you placed in smoker? Also took 9 hrs on that 18lb am I looking at roughly the same for a 16.5 minus the timing? Sorry for the questions but don't want to ruin dinner for our party this weekend. .lol thank you so much in advance. And beautiful place you have.
I lowered my temp earlier than the three house. This pitboss combo has a smal smoker side and part of the brisket is right over the fire pit that I lowered the temp because I couldn’t offset it from the fire pot.
Do you have to flip the meat over. ? I think you did at 9:12
I do not typically flip the meat over. I cook it with the flat on the bottom and Tip on top.
Great video! Thanks. What do you "spritz" the meat with?
It depends on the type of meat. For Brisket I have used just water, but if I have some beef stock available, I will use that. When I do Pork, I like to spritz it with apple juice or even just some water with a tablespoon of red wine vinegar in it. It is really forgiving as your main goal is to moisten the seasoning so it continues to get damp and dry a few times which gives is that nice "bark" on the outside of the meat. I can't wait to hear how it turns out when you do yours!
lol 1:43 I did!
Thanks, I like to do something a bit creative on those "please subscribe" messages. lol
No excuse for the blunt knives dude!
Dude. I couldn’t agree more. I have made some changes since recording that but I am lazy and often use whatever one I have in my grill cabinet. Lol.
What do you spritz with? just water or something more?
When I do brisket I often spritz with beef broth or sometimes a bouillon cube on water and with pork sometimes I even water down some red wine vinegar with water or apple juice. You can use almost anything that goes with the meet (as long as there is not much sugar in it).
Is the pellet side the smoker or the propane side? Bc with the lever in the middle I would think the propane side is the smoker and the pellet is the main grill
The pellet side (left) is the designated smoking side but if I want to cold smoke something I block the holes on the pellet side and open the damper between the two sides to let smoke to the propane side and put the chimney. The only down side of doing this is the thermostat to control the temp is on the pellet side but the damper gives you flexibility in your approach. 90% of the time I use the pellet side for smoking.
Can the gas side be used to smoke as well? So you can have two things going at once?
You can but the opening chamber between the two chambers is about 4” in diameter so it lets in more smoke than heat. For example when at 300 degrees in the smoker it is only about 180 in the gas side. Certainly turning one burner on with the smoke chamber in could be used to increase it but it isn’t designed for just expanding the smoke chamber from the pellet side at the same temperature.
Hi, thank you for this video. I am trying to decide between standard Pit Boss or a combo, did you find the gas part useful and necessary? Thank you!!!
Yes, I use the gas grill a lot too. I would say if you find yourself using a gas grill now, you will still use it. It is fast and easy to pop on a steak or something and it gets hotter than the smoker side. So for things that I am just running out to cook for dinner (to not heat up the house, etc), I do still like the gas grill. Burgers for example I think are better on the gas side than the smoker side. In our case we wanted to get rid of the old small gas grill as it was getting old. If you have one already and have the space and want to have 2 units, you can benefit from the larger smoker area of a single use unit, but we wanted to have one unit that would replace our gas grill and still give us the ability to smoke. I hope that helps.
Also looking at this grill/smoker. With just the unit set to smoke does it get very warm or is it like a cold smoke? Looks like you could slow smoke/jerky some meat or fish also.
On smoke there is what they call a “P setting” which allows you to control the timing between when the auger runs and how long it delays. In the middle section p4 out of 8 I get about 180 degrees (in south Florida summer). I wanted to cold smoke cheese but if I put it in the right chamber it would melt down here in the south. I will test it later today on the P1 setting and let you know what temp it gets down to.
@@Svdreamchaser I have one of the Bradly smokers and I have used 2 frozen two liter bottles of water placed under the cheese and was able to cold smoke that way. Over all I think I'm going to get one of these since it has the grill and smoker; and you can send smoke over to the grill side as well.
You said to wrap it in butcher paper (?) because you were out you used aluminum foil. Doesn't butcher paper have a plasticine surface? Did you mean parchment paper?
No there is butcher paper that allows for the bark to stay drier than with foil. Here is the kind of paper I am referring to. amzn.to/3hwfvND
I hope that helps.
So I see that you raise the temp on the pellet side. What is the smoke setting for? When would you use that setting?
The smoke setting is just the lowest setting on the grill and it maintains about 180 degrees Fahrenheit. It still smokes on the higher temps as well, but when doing something really low and slow the smoke setting is the lowest setting you can have. The dial kind of goes from. Smoke. (180) and then increments to 200, 225, 250, 300, 350, 400, 450, and H (which in our pizza video we found gets to just over 500 degrees. If you haven't seen the pizza one, it is here. ruclips.net/video/ctxOzrQ_vBg/видео.html (Posts on 5/19/2020)
How do you get the char on the outside?
If you wrap it in paper, let it rest open and it forms back up into a bark. If you wrap in foil you likely have to cook for 30 min unwrapped at the end.
Curious have you cooked at low heat, like what you'd use for salmon? That's about 190. Does it still smoke well at that temp?
Just bought one of these, but haven't taken delivery yet (arrives next week) so I have nothing valuable to add, yet. One thing I'm a bit disappointed in the smokers I've looked at is they don't have a place to put a water tray under the meat. I have an old, cheap electric smoker that does, and I can make amazing brine using the water tray that sits under the meat. I'll put veggies (like onions, carrots, and even apples in an herb spiced water/cider I'll put in the water tray. Wish there was a place for a tray like that.
Thanks John. Yes I have smoked at low temps. About 180 or so I lowest I can go but keep in mind I love where it is very warm so sone parts of the country and year you can smoke at slightly lower temps.
I do put a pan under some of my cooks by putting meat on top shelf and a pan of liquid under meat. Like you I have sone veggies or frankly just saved the drippings for gravy. I also do it at times to keep moisture in the cooking area and by putting it right over the “burn pot” it helps reduce hot spots on the cook.
@@Svdreamchaser Shoot, forgot.....how much room is on that top rack? Is there enough to put maybe a 10lb-12lb turkey on it and close the lid? If so, then I could put a water tray under the bird. I'll of course figure it out when it arrives next week, but, eh, I'm impatient.... :-D
Also, I'm an avid diver (instructor certified, been diving since the 90's, go about 4 times a year), and I've only had a couple opportunities to dive with/near dolphins. I'm totally comfortable with any "fish" critter, since they're pre-programmed for who/what is their food. But I gotta say, diving around mammals, who are darn smart, sometimes gets me a little uneasy. Haven't had any issue yet, but diving around something that is actually making a conscious decision whether or not you're food or a chew toy is a bit unsettling....lol.
@@johntomasik1555 I couldn’t get a whole 10-12 lb Turkey on the top shelf. It would be too tall. I have done pork butt, ribs and brisket without a harm.
Uuuuh I love you place
We have enjoyed the heck out of it and continue to do so.
Great video! What did you use for your spritzer?
I just ordered some simple and inexpensive ones from Amazon. Here are the ones that I got. I love them as I have one in the house and one on the patio for grilling. amzn.to/3jFC9DP
Was the damper open fully? If not then how open should it be?
It is closed. I am glad you are watching. I hope you enjoy!
Only one boo boo... Should be fat sde down on the grill... So the meat side (on top) can dry a just a tad & build bark...! PS when you spritz your brisket you want to spritz it on the meat side... Duh...
That is the classic debate, fat side up or down. I do prefer it fat side down but change it up from time to time just to see the differences.
Is it better to season the night before?
For Texas style beef brisket I do not believe so. Patting it dry and applying the scalp, pepper and garlic cam be done and then put on the smoker 15 minutes later. In my opinion given how long you are going to smoke it and how the season turns to ‘bark’ i don’t believe the overnight adds anything to it. Keep in mind this is my approach. Others may have a different view
When you have the smoker on but when you turn on the gas side does it throw off the heat in smoker ?
I haven’t noticed any difference when doing that. There is a space between the two barrel chambers.
Are you in Port of the islands?
I am. It sure what that is so have to assume not. lol. Is that a part of town or an island?
@@Svdreamchaser it's a small community just south of naples Florida. The canal in the background looked a lot like the place I thought you were in.
About an hour north of that. We north of Fort Myers and South of Port Charlotte. The whole area has a similar look in this area for sure.
Did you keep the sear grade open or closed?
I keep it closed when I do brisket. If you have a stone or steel to put on the grated to help dissipate the heat, it works even better.
does the 4 little holes on the back of the smoker take away from the smoking effect? was asking ur videos convinced me to get this smoker and was wondering if I should cover the holes?
I haven’t noticed an issue with that but I suspected the same thing before I started using it.
@@Svdreamchaser thank you 😊
I was wondering the same thing. We are wanting to replace our gas grill and have a smoker as well. If this doesn't impact the smoking I am for sure gonna buy this.
What do you spray on it?
Brap350 I use beef broth, chicken stock or sometimes even apple juice. In a pinch I will use water with about 15% red wine vinegar.
Where did you buy this,,,,,I can't find one
We got ours at Lowe’s but there is one very similar here except for the side burner. amzn.to/3sSGact
Does Pitboss make a blue tooth controller for this grill?
Sone of their models do but the one I have does not.
They sell an upgrade kit to change the controller to wifi
That is great to know. Thank you
Flaky juicy is better he puts too much work in it I can tell you by looking mines better. Come to Montana we'll have a cook out.
Look forward to a good ole' Montana cookout
Hello. Got my PB Combo from Lowes today, had it assembled by them and glad that I did. I also ordered the PB Cover for the 1100 series thinking that it would fit.........I was wrong. Do you have a PB Cover for your Combo grill? I thought I saw you remove one in one episode...........if so, where did you purchase it? Thanks!
I picked mine up at Lowe’s the day I bought it. I recall the package said something about it being for the combo series. I just did a quick search on their site and am 95% sure this is the one I have. Mine fits really well and has a small area for the chimney to fit up into the sleeve cover and a flat spot on the right for the burner. Note: you do have to fold down the little folding shelf in from the for the cover to fit well. Hope this helps. www.lowes.com/pd/Pit-Boss-Pro-Series-12-48-in-Black-Fits-Most-Cover/1001460284
@@Svdreamchaser Thank you! I did find it but with the way it is labeled online, you would never know that it fit the Pro Series Combo grill. I was also able to confirm that the model number listed on the Lowes site matches the model number on the PB site. I ordered the cover for the PS 1100 thinking it might fit. Oh well. To the store to exchange it!
Agreed, the description on their site lacks clarity. I just went and looked at the tag sewn into my cover. Here is the part number on it of this helps. PB1100PSC1 part 67264.
I'm considering getting this grill.... you've had yours for a while now... are you still loving it? Any issues?
I am still enjoying it and haven’t had any problems with the grill. One time I left the cover off overnight while it was off and the pellets in the auger path got wet and got hard. I had to clean those out for the auger to work but that was on me. I did take the protective grate on top of the pellet hopper off because it made it easier to fill and I know better than to stick my fingers in the auger :). But yes it is still working great and I use the smoker or gas grill side at least once per week. One tip. Be sure to get a good cover for it. I have the one that goes to this grill and after one year the cover is starting to tear slightly where it touches the grill at a pressure point so assume you may need to replace the cover every year or two.
Awesome! Thanks for the speedy response! I'm headed down today to pick mine up!
@@MichaelLovePDX I have heard form others that you are better off assembling yourself. There is a tricky part on the side burner that I cover in the assembly videos. Others have commented they got theirs assembled and the burner didn’t work because Lowe’s hadn’t assembled it correctly. It isn’t hard just takes a good 90 minutes.
@@Svdreamchaser yeah... not sure it would fit in my Astro van assembled anyway... and I'm handy with tools, don't mind doing it myself. Thanks for the tip, I will definitely check out your assembly video.
WHAT PART OF TEXAS ARE YOU IN?
I’m not any longer. Spent most of my life there Before sailing East a couple of years ago. Over in Florida at this point
If you’re lookin, you ain’t cooking.
Lol
Do you still have the Formosa?
I do. It is still in Louisiana. I was planning on sailing it to Florida in April but the whole CoVID thing has me waiting. I need to do a bit of work to her before sailing across and stores are not open to get the “stuff” I need. With hurricane season fast approaching it is a bit crazy from a timing perspective. Thus the grill videos. :).
It looks dry
I didn’t think so. It was pretty good for sure.
Lol you can’t do Texas brisket with pellets, wood and only wood is used to make Texas brisket!
Could barely cut thru it 😂😂
A stick burner may be more authentic for a good Texas backyard. But this does hold a consistent temperature and it uses mesquite wood pellets which is absolutely a Texas wood,Texas barbecue flavor. The wood pellets are ground up wood compressed into pellets so it is truly wood
@@Svdreamchaser blah blah blah, it’s not real Texas brisket unless you use wood, not gas, not pellets, not charcoal but hard wood!
@@num1sooner LOL OK whatever bud, I guess I failed to realize there is only one Way to accomplish anything in this world. Clearly nobody’s ever found an alternate method. But, no seriously I’m sure you’re right
@@Svdreamchaser I’ve been doing Texas BBQ for 40 years, there’s no substitute for wood! Your final product looked dry and you were struggling to cut it
That poor brisket 😞
I found it delicious!!
Am I the only one that doesn't trim the fat off at all?
I know of others that do it that way as well. I try to just cut out the real thick grizzly fat as opposed to the stuff that will render down.
Looked dry AF 🤷♂️
It was a little dry but tasted amazing. Future ones were even better.
MOIST
Very. The brisket is really good.