B&B Post Oak Pellet Review - Brisket
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- Опубликовано: 25 авг 2024
- Smoked an HEB Choice Brisket using B&B Post Oak Pellets on the #pitboss 1600 pellet smoker. Kept it at 180* (Smoke Mode) for 4 hours then bumped it to 250* for the remaining time until it was at temp at 198*. Is it better than Lumberjack?
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That brisket sure looked delicious, Brother!! Awesome video, as always.
Thank you sir!!
Great explanation on this B&B pellet review! Cheers brother!
Thank you sir!
Wow looks awesome bud! Love these videos keep them coming brother!💯
Yessir! Whenever you guys want to come over for a cookout let me know.
I love using the B&B championship blend. I can get a 40lbs bag for $15 at my local academy sports! Tastes great and is priced great. My first brisket ever turned out tasting incredible and super barky thanks to RUclips and those pellets.
Yessir I'm going to have to try that blend!
I have the 1600 elite and have cooked about 30 briskets on it so far. I like you prefer the lumber jack pellets but it does get pricey ordering them online. I use the B&B post oak and the mesquite mixed at a 70 to 30 ratio . 70 mesquite and 30 post oak. I have found that on my elite that I do not need a water pan, the humidity here in South Texas is all ready high enough and to get that nice crunchy dark bark you have to cook at higher temps on pellet grills. I always start out in smoke mode at 250 for the first 3-4 hours and then bump it up to around 275. i always cook on my middle rack fat cap up. the middle rack on mine runs about 10 degrees hotter on the right side versus the left side on the top rack. i found that cooking at say 200 or 225 will still cook a good brisket but it takes a lot longer to push the water out of the brisket thus keeping the surface wetter longer hindering the dark bark formation. It also takes 3-4 hours longer at those lower temps. I also foil boat the brisket at around 180-185 degrees or when ever the brisket stops pushing out so much water. that also helps to render that fat cap and makes that real sticky nice caramel looking fat. Give this a try sometime and see what ya think. great video and awesome brisket.
Great comment my man. I do the foil boat as well and even did the paper wrap vs foil boat experiment and poated it up here. Turned out great! I'm using my offset stick burner and kamado joe a bit more but decided to start giving the pit boss some more attention now. Cheers!
South Texas Outdoor kitchens in San Juan carry Lumber Jack pellets... I personally use lumber jack oak pellets...
Man I'm all the way in the Los Fresnos area haha
@El Señor BBQ I hear you bro, next time your in the area check them out... Might help you save on the shipping costs just by taking a road trip to San Juan...
@Luis Palomo hell yeah I certainly appreciate it! Can probably pick up other wood types while there too. Thanks my man!
@@ElSenorBbq No problem bro, keep them videos coming...
Looks amazing !!
These are the same pellets I use from H‑E‑B for every smoke. Mix in a small amount of hickory and apple wood and you get an amazing flavor.
Hell yeah, I'll go ahead and probably try that! Thank you!
Nice looking brisket Big Lou!... came out nice and juicy!💯 I bet that water pan below your brisket was steaming it up and not letting your bark set, but I thought your color cane out pretty good in the end. I've never come across them b&b pellets yet... but I'll be on the lookout
Nice review!👊🏿💯💯
Yessir! I think Lumberjack is still good but not readily available in my area unfortunately
Another great video Brother
Thanks my man!! Hope you and your family are doing great!
What sous vide container are you using? Like the content man!
It's the Anova kit. I have the links in the description with everything you need!!
I haven’t notice any difference in using a water pan vs not using. Products turn out the same in my experience.
Just got 40lb bags of B&B championship blend and Bear mountain mesquite. Both are under $20 !
Outstanding, where? I need to restock!
@@ElSenorBbq Academy for the B&B pellets... Lowe's for the bear mountain. $17.50 for 40lb bags!
The B&B Champ blend here in AZ is $35 at Ace but it's one of my go-to since I can't find Lumberjack pellets now.
@@GoSunDevils99 that's crazy. $16.99 @ Academy here in Texas. I'd check Lowe's online. Great selection and free shipping to the store. Not sure if you have Academy in your area.
@gavin drex unfortunately the only place that carries them in Phoenix area is Ace Hardware. We do not have Academy here. Looks like I can order them from Walmart but they don't carry in stock so it would be online and pickup in store. They are the same price at about $34 for a 40lb bag. We are getting a Scheel's next Fall which I believe is similar to Academy. Will be interested to see what products they carry.
Man, if you have a atwoods down there they sell the lumber jack pellets, I've been using a smoke tube on my 1150 pro lately on pork butt, etc .
How's the smoke tube going? I've contemplated it but I'm not sure if I'll like it.
@@ElSenorBbq man it seems to work good for more smoke flavor on those large meat cooks ,just take a torch to the end of it ,let it burn for 5 minutes tan lay it down slowly
@@scottgaskin8574 I may have to try it. For control testing at least, I'll keep on without for now testing each pellet brand recommended to me to see what the findings are. Cheers!
Have you tried the Jealous Devil pellets
I have not. Their charcoal is very good, didn't know they had their own pellets.
@@ElSenorBbq the aroma is amazing on those. A little hard to find now though
@@ElSenorBbqyes. They get hot and stay hot and smoke very well and burn very efficiently.
How long was your sous vide rest ?
I believe it was 17-18 hours.
Flavored pellets 👎🏻
Flavored? I'm not sure if I'm understanding if they are flavored but they instead made by a certain wood. In this case post oak.
you dont need a water pan for a pellet smoker....lol come on rookie
It wasn't for the moisture content but rather the burn pot being right over the center of the smoker and if you know Pit Boss smokers, they don't have a heat deflector due to having a sear plate. I explained this through the video and why I removed it later on. Wish folks would watch the video in its entirety before making an assumption while making an insult. I hope your weekend goes better than what you display on the internet to a complete stranger.
Right On!
First off ty for your service!
As you stated in your video water pans are greatly beneficial especially for cooking briskets fat side up! In my view it’s not so much for added humidity purposes but to provide the brisket with a heat barrier to protect from the high source of heat produced via the fire pot. The only downfall is the temp swings that tend to happen (which you also mentioned in your vid) I’ve found the temp swings start to take effect later in the cook so I’ve been wondering about replacing the water or have a backup water pan ready to go with more cold water in the pan then switch em out. Once again awesome cook! I just found your page and this is the 2nd vid of yours I’ve seen.. So your batting a 1000 in my book! You earned yourself another sub !
Check This Vid Out when You Get Some Down Time! It’s 1 of the better vids on fat side up Vs down.. also goes over the benefits of water pans.....
@@terrycavaness8259 whats up my man? Glad you enjoyed it! I don't think a link was provided to the video but be sure to send it over!