Thank you, Kevin! This brisket was great! I love this pellet grill and I love the vertical pellet smoker too which is still working great and has been a good one. Now, I have a problem on which one to use 🤣👍
That's a fine lookin brisket buddy good job! Stay warm it finally broke double digits here it's fifteen out and it feels warm compared to the last few days lol
Thanks, Mike! It turned out great! Right now we have a heat wave of 34° lol. Like you said, it's better than those single and minus digits! Stay warm my friend!
It took around 13 to 14 hours total time. When the internal temperature stalls (around 160°), I wrapped it in tin foil to finish it to 202° internal. Thank you for watching!
Thank you, Paulie! It was fantastic! If you like brisket, give it a try. If I can do it anyone can. Very easy, but it takes time and is worth the wait. Have a great day and stay warm.
If you don't mind me asking, sir, what did you have your "P" setting at? I believe default is 4, and i was wondering if you kept it at that. Also, thank you for uploading this video, it will be very helpful.
I keep it a the default P4 setting. I never move it. I messed around with it when I first got the smoker because I couldn't get the temp to stabilize. I finally opened up the chimney about 2 1/2 to 3 inches and it fixed my problem. I hope this helps and thank you for stopping by and watching!
@PitSmoke Thank you for the really fast reply and the information on the chimney. To be honest, I didn't even know you adjusted it, I just screwed it on. Thank you again, sir. 👍
How are you doing? I have a question can you cook a brisket when the temperature is 20° outside on a Traeger grill pillow smoker? Let me know what you think.
Foil is just what I used at the time. I use both foil and butcher paper and to tell you the truth there isn't any difference in it to me. In foil, the juices will collect in the foil. With paper, it will soak up some of the juices. Either way, it will turn out great. Thank you for stopping by and watching. Have a great day!
Nice smoker! Thank you for sharing your brisket with us, Charley. Stay safe and stay warm
Thank you, Sean! It turned out great! You stay safe and warm as well!
Nice job Charlie! That’s one delicious looking brisket 😋👍🏻!
Thanks, Mike! It was great!
Awesome cooking Charley! The brisket looks super delicious! Great share my friend! Have a great week!
It turned out really good! Y'all have a great week as well, John!
Beautiful Pit Boss Charley! You made that brisket cook look so easy! Turned out great as usual. Stay safe and warm my friend.
Thank you, Rob! This brisket was fantastic! You stay safe and warm as well my friend!
Turned out great Charley! Excellent smoke ring!! Stay warm Bud!
Thank you, Rob! This brisket was delicious! You stay warm as well my friend!
nice cook, great looking brisket
Thanks so much!
Man, I do love brisket, Charley! And that looks fantastic! Nice smoke ring, too! Now I want to smoke my little 10 pounder!😋😋😋
Thank you, Kevin! This brisket was great! I love this pellet grill and I love the vertical pellet smoker too which is still working great and has been a good one. Now, I have a problem on which one to use 🤣👍
Wow, excellent bark! Looks delish!
Thank you, it was fantasic!
Love Brisket ❤
Thanks for watching!
That's a fine lookin brisket buddy good job! Stay warm it finally broke double digits here it's fifteen out and it feels warm compared to the last few days lol
Thanks, Mike! It turned out great! Right now we have a heat wave of 34° lol. Like you said, it's better than those single and minus digits! Stay warm my friend!
Now this is some good stuff right here!!
Thank you, it is!
Awesome video
I'm glad you liked it! Thank you for stopping by and watching!👍
Nice. I just got the same smoker want to try a brisket soon. What was the total time of cooking?
It took around 13 to 14 hours total time. When the internal temperature stalls (around 160°), I wrapped it in tin foil to finish it to 202° internal. Thank you for watching!
You are a Champion Charlie! Very nice! FACT: Detmurds has never cooked a brisket!
Thank you, Paulie! It was fantastic! If you like brisket, give it a try. If I can do it anyone can. Very easy, but it takes time and is worth the wait. Have a great day and stay warm.
If you don't mind me asking, sir, what did you have your "P" setting at? I believe default is 4, and i was wondering if you kept it at that. Also, thank you for uploading this video, it will be very helpful.
I keep it a the default P4 setting. I never move it. I messed around with it when I first got the smoker because I couldn't get the temp to stabilize. I finally opened up the chimney about 2 1/2 to 3 inches and it fixed my problem. I hope this helps and thank you for stopping by and watching!
@PitSmoke Thank you for the really fast reply and the information on the chimney. To be honest, I didn't even know you adjusted it, I just screwed it on. Thank you again, sir. 👍
How are you doing? I have a question can you cook a brisket when the temperature is 20° outside on a Traeger grill pillow smoker? Let me know what you think.
I'm not sure, I think the coldest temps I've smoked in were the middle to upper 30's.
Why foil and not paper?
Foil is just what I used at the time. I use both foil and butcher paper and to tell you the truth there isn't any difference in it to me. In foil, the juices will collect in the foil. With paper, it will soak up some of the juices. Either way, it will turn out great. Thank you for stopping by and watching. Have a great day!
@@PitSmoke I’ve been watching a few of your videos. Debating on this Pit Boss or a charcoal. You have been very informative.
Hell yes ❤ absolutely fantastic job spot on fabulous brisket 😎🙌🏻🫵🏻❤️🇺🇸🦅🔥
Thank you! It turned out fantastic! Thank you for stopping by and watching. Have a great day👍
@@PitSmoke it was my pleasure sir thank you for the awesome instructional 👌🏻😎🫵🏻❤️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥💯
Did you fully close the center grate? I have the same grill as well and wasnt sure if it needed to be fully closed to avoid that open flame.
Yes, the center grate was closed. Thanks for watching.
@@PitSmoke Thanks for the reply and awesome brisket video!
@@Smoke_Daddy You're welcome, my friend!