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That brisket got probed more than an alien abduction. Good video thanks!

Awesome

I hate messes and cleaning my pit boss pro upright. I use that exact same pan since day one and never had a grease issue. I think you’ll be impressed except losing one rack. 👍🏼

This unit Is a huge safety Issue. I would set my target temp to 205 deg and the unit would swing from 130 to 330 deg. Was told to open the door every time It swung to prevent the glass from being blown out. After a dozen calls and hours. I ended up changing the temp probe and was told for a week and a half to keep plugged In until the latest update would be downloaded. Then one tech admitted that I have had the latest update, that this Is a well-known Issue. The last attempt to smoke It ran away with Itself and flames shot out from the bottom. You could see the flame translucent through both of the bottom pieces of metal. This holds 70 lbs of pellets and have read complaints of the hooper catching fire, that the unit has kicked on from water hitting the control panel. I personally wouldn't allow this on my property now knowing how dangerous It can be. After trashing a 75.00 brisket, couple slabs of salmon and two whole chickens. The only thing that ever got a smoke ring was my lungs.

Thank you!

You are going to love it. Got to love hanging out with Andrew!

Next time cook to done during the day then wrap and put back in your smoker or oven at 160 to rest all night

PAPA loves Wings! PAPA would eat them up!

Great video! That chicken 🐔 looks amazing. I would be curious about doing a chamber vac marinade to see if that speeds up the process and enhances the flavor.

Love me some thighs! Good looking cook 👍🏼👍🏼

Awesome job! Chicken look fantastic 🔥🔥🔥. Nice cook!!! Cheers brother 🍻

Damn dude, those are some good lookin' wings! I'm gonna do a small batch of wings on my Weber Performer Deluxe grill later this week. I have not done wings before so I came here looking for some tips. Lots of good info here for sure.

Heck yeah.....those Chicken Thighs turned out fantastic....Italian Zesty is a great marinade...I usually make my own Italian salad dressing marinade with a little Dijon Mustard. From what I've seen when using the vortex you need to rotate your grill cover about every 15MINS so that way you can get some even cooking...so you start at a 12o' clock position then next 15 to 20mins move to 3 'o clock position and so on....I hope this info helps. Cheers 🍻 from Trinidad & Tobago 🇹🇹 P.S if you're interested in how i make the marinade I use I can send you the list of ingredients or you can checkout my video "How to Grill Chicken Thighs ItalianStyle" ...the list of ingredients are in the show more section.

I'd be screaming too if I was hungry and watching you eat my food from the window. 😅😅😅

Leave the lid vent(and bottom vent)wide open. No need to flip. Rotate lid a quarter turn every 10 minutes, check at 30 minute mark. Sauce at that time If they are getting dark. Go another 10 minutes and you are done. If you want to crisp them up, place directly over fire for a few seconds per side before taking them off.

Great job on those wings, they look delicious. Don't worry about your kid crying in the backgroundd, they just wanted wings.

Man that kettle is so rad. Nice thermometer! Those wings looked killer!

This pit is horrible. Constant flame outs and fires. Pit Boss customer service is ridiculous, they think customers should endlessly replace parts. They make up weird solutions like “there will be an over the air update” to fix their controller?? So I was waiting for weeks and then they admit I needed a new controller. I’ve been between then and Lowe’s for 6 months now trying to get a return authorized and Pit Boss wont communicate anything to me.

Those wings look crazy good. Cheers 🍻

❤👍👍👍👍

Solid! I've used the Weber/Vortex combo for years. 30 min flip, 30 min done. Add the wood chunks after you put the chicken on. I only sauce after they are finished, some folks like them with dry seasoning only. You can also offset the lid (like an 1/8 to 1/4 inch at most) a touch if you want to crank up the heat for the final crisping as well. Sorry for the unsolicited advice, but it's helped my wings over the years.

That kettle is beautiful. Those wings looked killer!

wings look great! yeah the saucing at end will def soften them up. nice job. it was cool to see that weber all shiny when you cooked on it.

Love me some wangs! Where did you buy your Weber?

Looks🔥🔥🔥🔥🔥 fantastic cook! Cheers 🍻

I have the older version 5 and 7 series. There's no cover on the bottom pan, the water goes in the pan and all drippings fall into the water. The water also adds moisture to the meat throughout the cook. I'll never get rid of them.

Gotta use the foil tray on bottom rack in my experience, especially if there's a chance you might up the temperature during a long cook.

this just happened to me on my Laredo 1100...I had a large pork belly on it, and halfway through it just went up. I've cooked plenty of briskets and belly over the years. ngl I'm pretty shaken by it. I was looking to get a vertical to replace it, but now I'm not sure.

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Great stuff. I make at least 2-3 of those mistakes with mine

I'm a PB vet of 4 years... seen this same thing with a single brisket on my 1150... happened to me too. Was the last time I put an untrimmed brisket on... to much fat dripping. Just know it's easily 200+ degrees above your set temp right above your fire pot on these PBs. 575 degrees in your case... It's the unsafe design of having the fire pot directly under the meat. Most other manufacturers have the fire pot on the side where grease can't drip down into the fire pot and catch fire by direct flame. I've seen sooooo many examples of these PB smokers catching fire 🔥... I have lots of photos from the victims... they are all over Facebook. We aren't alone. Buying another vendor smoker this year... a much safer upgrade.... I'd gladly pay more for a safer unit that doesn't burn down my house. No brisket is worth losing the life of a loved one. Or all of my belongings.

Try zep orange citrus 🍊 on a moist towel at the bottom and let it sit overnight it may lift that stain off

Very informative and detailed! Cheers bro 🍻

Is there any chance that nut is actually 7mm?

CORRECTION: "Hole of Despair" not dispare. My bad

Great video! Who doesn't have a 9/32? Maybe people who lost their nuts in the hole of despair.

Would love to to do colab video with you. Comparing vertical to horizontal smokers. Would be cool.

Awesome! Subbed to you.

I think the pan definitely will solve a lot of issues going forward ! Press On! Cheers 🍻

I think the 4 briskets is fine. But IMO I think checking up on the grease periodically that has been accumulated from the cook and cleaning it as you see fit. I know it kind of defeats the purpose of having a pellet smoker and just setting it and forgetting but for a big cook like that, I think that's what's needed. Thanks for your previous video btw on what the rep let you know. I'm close to pulling the trigger on one of these. I want one that has the side controls bc I've heard bad things about the ones with the temp controls on the bottom. So I between the one you have, the Copperhead 1300 Onyx Edition Walmart sells and the Competition Series Gen 2 Vertical 5 that academy sells. Any thoughts on any of these. If you could go back, would you get the same vertical smoker or would you go with something else

Glad to see it cleaned up and you have a plan moving forward! Thank you for cooking for our lunch and yes, it turned out fantastic!

Quit squeezing the fat. Every brisket does that. Total loser move.

Pro level.