Відео

How do you like the shun deboning knife. I have the chefs knife and the Nakuru Thinking about getting the deboning knife for briskets etc

the heat source on the weber is from the bottom center so do fat side down, if not using a water pan if you use a water pan as i always do on my pellet grille do fat side up. you'll have great results. i have the weber smokefire ex4 and have great results this way

Holy cow its great you are learning with your new pit but for the love of God deep six the effing Match Light charcoal bag in the background of a BBQ video.

'Cup' looked like more than a cup. Loved the stirring of the brine with the bare ass hand. Following that up with hacking the carcass apart with a serrated bread knife in a foil pan almost severing a finger multiple times was super entertaining.

Thanks for the brine info!!

Glad to see another video. I’ve cooked 2 briskets with the 600 and they’ve been fantastic. Bark is insane for a pellet grill. Usually the point was around 207 degrees and the flat was 201 for both of mine. I would recommend checking the temp on your flat after the first 4 hours. On both of my cooks, it was running a bit higher than my point so I put a piece of aluminum paper underneath to help slow the process down and keep the temps even. I would let my point run a bit higher because it can take that little extra heat since it’s a big piece with more fat. It’s just more practice. Looking good!

I like your review because you learned from you cook and that's what I'm looking for. No matter the cost, it's a pellet and all have a learning curve. Plus brisket is a hard meat to cook.

Nice adjustments on your second brisket. A couple more suggestions and explanations: Protein will only take in smoke flavor until its internal temperature reaches around 140 - 145 degrees. To maximize this you can extend the window of smoke absorption by going from the frig to the smoker. If you trim the night before and season the brisket (dry brine), you will introduce more smoke flavor. If the brisket is trimmed and seasoned, then put on the smoker you could loose 30 degree window. Example: Frig to Smoker = 44 to 140, vs room temperature to smoker = 70 to 140. The foil boat method is great for pellet grills, but timing of when to foil boat is important. If you foil boat too soon you run the risk of rendering too much fat & moisture causing the foil boat to overflow, if you wait too long the full benefits are lost. Yes 175 internal temperature of the brisket is a good average window, but really you want to foil boat after the brisket has pushed through the stall. Foil boat protects the bottom, cooks the brisket in its own fat (confit), and allows for further bark development. Lastly the “rest” is just as important as the cook. Once the brisket gets to desired probe tenderness, take it off and allow the brisket internal temperature to drop (stop cooking), wrap it with adding tallow and either place it into a warmed cooler or a holding device. 4 - 6 hours in a good warmed cooler or hold at 150 degrees in a device for 6 - 16 hours. The resting period allows for redistribution of internal juices and further collagen breakdown (tenderness). Your flat could have appeared dry maybe because it did not rest long enough, slow enough

I have the Searwood XL 600 as well, I've cooked 6 briskets on it so far. The issue with cooking with such a low temp for a long time is that it's the perfect conditions for drying out (kinda like jerky). I use 180 for a few hours, then maybe 225-250 for awhile, then when it's about 175-ish I foil boat (thanks Chud) and kick it up to 275 to render the fat, the higher temp near the back half of a cook helps with rending fat and not drying it out to a slow death. I always use one big throwaway roaster water pan underneath. Then to rest I use an electric turkey roaster 147-150 degrees with a little water (1/2") in the bottom and set grate in the water and put the foil-boated brisket on the grate for 6-16 hours.

Good job 👏🏽

Cooked on top rack! Lookin good!!

give Bear Mountain Wood pellets a go. When you're looking for other brands. See what you think. I have the Weber SmokeFire, they have a really good flavor.. Also ive seen that you have to run them a little hotter for more bark. Needs more heat... Smoke boost in the beginning. Im still learning my pit too. lol. Happy BBqn,,,,

Left side is a lot cooler than the right. I would switch them every hour on this smoker

I dont know how people can smoke with a snoke box. The white smoke is too harsh and bitter for my liking. Give me that thin blue delicious smoke.

Check your temperatures with probes inside the smoker. There have been some people saying the temperature difference is 40-50 degrees below what the grill thermostat says. That’s probably why your brisket took so long to cook. I’ve noticed my grill runs around 40 degrees below.

Nice informative review thank u

Try different seasonings to see what kinda bark they can produce. Worked for me and my pellet smoker.

Fate side down is most important on a pellet. I made same mistake. Enjoy your new BBQ. Experimenting/trial and error is half the fun.

Cooked mine today . No need for some box . 3 hours 15 min 275 . Wrapped at 2 hour 15 min. Mark. Another 50 min wrapped then sauced for 15 min wow . And made filet mignon at 450 at the same time at the end wow

Looks good! What do you put in the smoker box and how do you light it?

Derek, lesson learned in my shop as well. Thanks for the info!!

I think running 180 F for maybe 4 hours would have been good then going up to 250f to get a better bark.

Derek, I have a Weber SmokeFire EX6 Gen 2, I heard the Searwood is just as good if not better, but I do have techniques that would help. Definitely put a water pan under the brisket. No need for fat side down if you do the water pan. The water pan will give you three benefits: easier clean up, added cook chamber humidity, and the water will add as a heat sync stabilizing the temperature. First dry brine the brisket the night before, and take it from the frig to the smoker. Colder meat will take on more smoke flavor (yes extend the cook time). Dry brining will enhance the beef flavor and dry out the surface a little to help form bark. Next you can start the cook at 200 degrees for the first 6 hours. I do spray the brisket at the 3 hour mark, just to ensure no dry spots (edges, etc). Spray every hour. The fan in the pellet grill can create too much air circulation and cause the drying out of the brisket slowing down bark formation. Once six hours has passed at 200 degrees, increase the temperature to 225 for the next hour, then 245 until it reaches an internal temperature of 175 - 180 degrees. Foil boat the brisket and turn up the temperature to 275 to really render the remaining fat in the foil boat. The foil boat will keep allowing for further bark formation and allow the brisket to cook in its own rendered fat (flavor and keeping meat side protected). Once the brisket gets to around 203 or probe tender, wrap it in butcher paper pouring over it the rendered down fat inside the foil boat. Let the brisket come down in internal temperature a little before placing it inside a heated cooler (dump boiling water in it close lid, then dump out before putting brisket in). It should slowly bring down the temperature to around 145 (takes about 4 - 6 hours depending on the quality of the cooler) Take out of cooler and slice!

Does it have "A" scope?

Ok where did you get the chain ? It’s a serious one

Too many "uuumm."

Hi puppy

This pack still working for you?

Terrible vid

Not informative.

This does nothing for viewers. Your running simulation the whole video. Post some actual videos using it.

Definitely wish that I had side scan. But as far as down imaging goes it’s pretty decent for a kayak sonar. If accuracy and really trying to understand what structure looks like I would go with the hummingbird. I do like the fish I’d on down scan as well. I works for the price and it’s easy to set up.

Watching here my new friend thanks for sharing video.

...one year later, how do you feel about the Lowrance? I'm potentially a buyer and curious about a non-bias review. Thanks in advance. Fi$h-N-Game 4LIFE! 🐟🔍🖥 🎣😄

Great vid. I think you explained the bags very well and showed what they could be used for. Great vid

Your videos SUCKKKKK

What size battery?

Where did you get the transducer mount. I like yours better than the one that came with mine for sure.

Where did you get the transducer mount. I like yours better than the one that came with mine for sure.

Nossa esse é show adorei uma pena que 😭😭😭😭😭😭🚣‍♂️🚣‍♂️🚣‍♂️🚣‍♂️🚣‍♂️🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷👏👏👏👏👏👍👍👍top

Transducer bolts M5 ?

Thank you, the hook reveal is awesome I really do like it. Very simple settings and easy to use.

The power cord from the display goes through the wilderness systems thru hull kit, into the box connected to my battery. The transducer cord stays out of the box I wrap it in a rod sock and put the excess cord in the front hull. Hope that helps good luck!

Great video man fish finder looks like it's working good.

What did you do with the transducer cord? Did u take it to the storage compartment and then to your fishfinder or did you just have it go straight to the lowrance? I've never had a fish finder before either and am wanting to do the same set up as yours. You gave it a clean look. Also what's the name of the part you have that's connected to the dry box

I just have the stock pod.

Is that the versa pod or stock one?