Hi mike really have enjoyed your videos over the last few years. I just purchased my first pellet smoker a vertical pit boss 3 series. In the last 2 days Ive watched your unboxing and burn in video from 3 yrs ago. My question is do you remove or empty the pellet hopper after every use? Thanks and keep the videos coming I use them a lot.thanks
Smitty, Congratulations on your new smoker! I do not empty the pellet hopper. I use the smoker at least once a week and there is no need to worry about pellets going stale. You could even go a month or two as long as you keep the smoker in the garage
Love your technique! 1 question, what’s the best way to reheat leftover briskets yet to keep all the juiciness? Let say I have a half un-sliced brisket?
With a half unsliced brisket I would wrap it tightly in foil and reheat it in the oven until it reaches 165 degrees F. You oven temp should be somewhere between 225-250
Nice smoke ring, what do you think about using fire brick in the waterpan as a heat sink to keep temps even, I can always put a pan of water on the bricks to keep moisture in the cabinet
@@WeekendWarriorBBQ just to try something quick and easy I've decided to use some playbox sand as a heat sink, I'm thinking a pork butt for 1st cook, hopefully on Monday
@@WeekendWarriorBBQ tried the sand for 4 hrs the temp swings were huge on my ambient temp probe on my thermworks signals at middle grate as much as 70 degrees. Never had that with water. Had controller set at 250 when the temp swung down to 160 then shot up over 400 and climbing I shut it down. As I write this I'm doing a test with water to make sure I don't have a control board problem
Quick question - I plan to smoke a brisket for an upcoming tailgate. I am going to have to smoke the brisket the day before. For re-heating I plan to use two nested aluminum foil pans with water in the bottom pan and the other pan on top covered in foil (about the best I can do at our tailgate). But should I pre-slice the brisket? And any good recommendations on re-heating it given what I mention above? Thanks!
I would not pre-slice the brisket. What I do for tailgates is wrap the brisket in foil and reheat in the oven to 165F. Then I put it in a dry cooler to keep it warm. Slice it right before serving
@@WeekendWarriorBBQ Much appreciated! How long does it typically take a full brisket to re-heat to 165 in the oven doing it this way? We have to travel about 1 1/2 hours to the game so just trying to understand the timing of the morning before we hop in the car - thanks
question for you if you please.....i have the series 3 pitboss like you, fired it up the other day, came to temp great. but ZERO smoke out of the stack..normally have some come out.. changed the pellets to a new bag. auger feeding fine. and it was 20 degrees out..... why no smoke? should i be worried?
My Fave Hamloaf: For the Loaf: 2 lbs ground ham 1 1/2 lbs ground beef 1/2 lb ground pork sausage 2 c ground graham crackers (or 1 cup soda and 1 cup graham crackers) 1 1/2 c milk (or 1/2 cup ham juice and 1 cup milk) 1 finely chopped onion 1 finely chopped red bell pepper 1 finely chopped green bell pepper For the Sauce: 1 can tomato soup 1/2 c cider vinegar 1 T. dry mustard 1 c brown sugar Combine loaf ingredients with your hands. Can omit the onion and peppers if desired. Shape into a loaf onto a master roaster or bread pans. Combine sauce ingredients and pour over the top of the loaf. Cover and bake at 350*F for 2 hours. Uncover the remaining last 30 minutes of the cook. Makes 12 or more servings. Reheats well. Good for sandwiches. Pairs well with potatoes and steamed vegetables.
Have you seen/heard of a difference in cook & rest time for grassfed briskets given that they’re leaner meats (known for higher water content given grass diet)? I was wondering if they should be treated the same as something like a Waygu?
Don’t cook them the same as Waygu or non grass fed. You have to go by tenderness instead of internal temp. From the couple of grass fed that I have smoked, they are not as tender. But the flavor is excellent.
Amazing brisket Mike! I have learned about smoking from your videos. Did you have to refill the water pan during the night? That was pretty much my reason why not doing overnighters as the manual says to keep the water in the pan. Is that correct? Thank you mate!
Thank you! If you keep your smoker clean you will reduce the risk of a grease fire and not have to worry as much about filling the water pan. I typically only fill the water pan in the beginning of the cook.
Any ideas for roasted/grilled veggies and some chicken? Still trying to go a bit keto for a lil while, or perhaps view it as more vegetarian and less meat? I know, dirty words in these parts, lol. Need more fiber though! lol
@@WeekendWarriorBBQ Trying to go no bread, no red meat or lean meats only, no sugar.. lmao. Narrows it down quite a lot. Stir fry veggies and chicken been on the menu but it's getting old, lol.
Up here in Canada, I throw a welding blanket on top of a barrel type pellet smoke to hold in the heat and reduce the impact of wind on cold days.😅
Oh my Lord! This is heaven on earth… gotta love this. Mike you are definitely a true master of your craft…man this looks amazing!
Luis! Great to hear from you and thank you very much
Your calm demeanor and that beautiful brisket and football, what else can you ask for!!! Great job Mike👍🏻
Thank you very much for the kind words
Here we go brownies here we go!
Great video! I'll have to try one of those White Oak Briskets soon.
Hi mike really have enjoyed your videos over the last few years. I just purchased my first pellet smoker a vertical pit boss 3 series. In the last 2 days Ive watched your unboxing and burn in video from 3 yrs ago. My question is do you remove or empty the pellet hopper after every use? Thanks and keep the videos coming I use them a lot.thanks
Smitty, Congratulations on your new smoker! I do not empty the pellet hopper. I use the smoker at least once a week and there is no need to worry about pellets going stale. You could even go a month or two as long as you keep the smoker in the garage
Love your technique! 1 question, what’s the best way to reheat leftover briskets yet to keep all the juiciness? Let say I have a half un-sliced brisket?
With a half unsliced brisket I would wrap it tightly in foil and reheat it in the oven until it reaches 165 degrees F. You oven temp should be somewhere between 225-250
Nice smoke ring, what do you think about using fire brick in the waterpan as a heat sink to keep temps even, I can always put a pan of water on the bricks to keep moisture in the cabinet
Its not a bad idea. I'll have to try that sometime
@@WeekendWarriorBBQ just to try something quick and easy I've decided to use some playbox sand as a heat sink, I'm thinking a pork butt for 1st cook, hopefully on Monday
@@WeekendWarriorBBQ tried the sand for 4 hrs the temp swings were huge on my ambient temp probe on my thermworks signals at middle grate as much as 70 degrees. Never had that with water. Had controller set at 250 when the temp swung down to 160 then shot up over 400 and climbing I shut it down. As I write this I'm doing a test with water to make sure I don't have a control board problem
know a good rotisserie that can easily fit two turkeys?
Quick question - I plan to smoke a brisket for an upcoming tailgate. I am going to have to smoke the brisket the day before. For re-heating I plan to use two nested aluminum foil pans with water in the bottom pan and the other pan on top covered in foil (about the best I can do at our tailgate). But should I pre-slice the brisket? And any good recommendations on re-heating it given what I mention above? Thanks!
I would not pre-slice the brisket. What I do for tailgates is wrap the brisket in foil and reheat in the oven to 165F. Then I put it in a dry cooler to keep it warm. Slice it right before serving
@@WeekendWarriorBBQ Much appreciated! How long does it typically take a full brisket to re-heat to 165 in the oven doing it this way? We have to travel about 1 1/2 hours to the game so just trying to understand the timing of the morning before we hop in the car - thanks
If you set your oven to 325 it usually takes about 90 minutes for an 8-12 pound brisket.
question for you if you please.....i have the series 3 pitboss like you, fired it up the other day, came to temp great. but ZERO smoke out of the stack..normally have some come out.. changed the pellets to a new bag. auger feeding fine. and it was 20 degrees out..... why no smoke? should i be worried?
I wouldn't be worried about it. How did the food taste?
@@WeekendWarriorBBQ tasted fine with no smoke flavor tho
My Fave Hamloaf:
For the Loaf:
2 lbs ground ham
1 1/2 lbs ground beef
1/2 lb ground pork sausage
2 c ground graham crackers (or 1 cup soda and 1 cup graham crackers)
1 1/2 c milk (or 1/2 cup ham juice and 1 cup milk)
1 finely chopped onion
1 finely chopped red bell pepper
1 finely chopped green bell pepper
For the Sauce:
1 can tomato soup
1/2 c cider vinegar
1 T. dry mustard
1 c brown sugar
Combine loaf ingredients with your hands. Can omit the onion and peppers if desired. Shape into a loaf onto a master roaster or bread pans. Combine sauce ingredients and pour over the top of the loaf. Cover and bake at 350*F for 2 hours. Uncover the remaining last 30 minutes of the cook. Makes 12 or more servings. Reheats well. Good for sandwiches. Pairs well with potatoes and steamed vegetables.
Hey Mike, did you get rid of the kc combo?
Looks amazing. A win would have made it even better. Lol
Thank you. Thank goodness we had brisket to offset the loss
Is that grass real or artificial turf?
Real
Another awesome cook Mike. The brisket looked awesome. Just curious why you took it out at 190 instead of 200ish? TIA
Thanks Jerry. It may sound strange but I like it to be a little bit tougher on the bite. Take it up to 200ish if you want it nice and soft.
@@WeekendWarriorBBQ I'll have to try that one sometime.
@@WeekendWarriorBBQ thanks
Mike who makes the generator ?
Hi Andrew. It is made by Jackery. Link is in the description
Do you still use the pitboss kc
Hi, John. I do not. I gave it away to a subscriber a couple years ago.
@@WeekendWarriorBBQ would you say It would be worth buying still
Love the Browns hoodie!!! Yeah baby 😂😂 let’s Go
🎉
Have you seen/heard of a difference in cook & rest time for grassfed briskets given that they’re leaner meats (known for higher water content given grass diet)? I was wondering if they should be treated the same as something like a Waygu?
Don’t cook them the same as Waygu or non grass fed. You have to go by tenderness instead of internal temp. From the couple of grass fed that I have smoked, they are not as tender. But the flavor is excellent.
2 months with no new videos?
I’ve been busy creating new RUclips short videos… at least one a week.
Grass fed is usually green. Sure it is not grain finished?
That's awesome!!! Better than store bought meat
Stop it
nice job mate.
Beautiful!
Amazing brisket Mike! I have learned about smoking from your videos. Did you have to refill the water pan during the night? That was pretty much my reason why not doing overnighters as the manual says to keep the water in the pan. Is that correct? Thank you mate!
Thank you! If you keep your smoker clean you will reduce the risk of a grease fire and not have to worry as much about filling the water pan. I typically only fill the water pan in the beginning of the cook.
The Texan in me is screaming inside for some black pepper! Lol nice cook!
Thank you!
Any ideas for roasted/grilled veggies and some chicken? Still trying to go a bit keto for a lil while, or perhaps view it as more vegetarian and less meat? I know, dirty words in these parts, lol. Need more fiber though! lol
I have been doing the Carnivore diet myself for the last 60 days and I understand the need for fiber lol.
@@WeekendWarriorBBQ Trying to go no bread, no red meat or lean meats only, no sugar.. lmao. Narrows it down quite a lot. Stir fry veggies and chicken been on the menu but it's getting old, lol.
Glad to see that glass clean lol 😅
lol. I know that was driving a couple of you crazy so I cleaned her up 🤣
@@WeekendWarriorBBQ it didn’t bother me honestly.
I figured someone bitched though haha