Heck ya Daniel!!! Well I just post videos bro and I don't buy subs or views like a lot of other channels. Maybe someday UA-cam will actually promote one of my videos!! I am very happy with my 50k subs, great people and they all love BBQ and outdoor cooking!! Thanks for watching!!
Thanks Rusty!! Ya I was a little surprised how oxidized it got overnight, not sure if that is from the wagyu deal because of the fat? This was the first wagyu brisket I salt cured overnight but it sure did cook great!! Thanks for watching brother!!
this is my first time watching him and Just by watching this video and seeing how funny he is I can tell he is super underrated and definitely deserve like 200K+ subscribers
Wow!! Thank you so much Khris!!! I appreciate the nice comment and I hope you continue to join in on the BBQ fun here at the Nation!! Have a great weekend and if you like this one the wiener video I just posted today beats this one single handed!! hahaha
Heck ya, usually I don't use any binder unless I salt brine it so the black pepper sticks better! Thanks for watching Stacey and you got this brother!!
You can do it but I want to say when i first started I made some TERRIBLE briskets LOL Just keep trying and don't get discouraged. You follow Ricer's video and you should be in good shape!
Thanks Joe!! I was really happy with how this turned out!!! Fancy pants, ok I am spoiled my buddy raises wagyu now. I appreciate you watching brother!!
Thanks Charley!! I was really happy how this one turned out!! Plus I was impressed with that wagyu beef tallow, fun stuff!! Like always brother I appreciate you watching!!
Number one Texan fan here. Great video!! Your cook was true to form. We love using good ole Texas Post Oak for our fire. You did this cook what we call "Hot and Fast". I usually do 225 or 250 for a longer time. I don't know of any of my cook friends that use a binder on briskets. We do use mustard as a binder on our pork cuts. It is a must to use the pink butcher paper to keep the bark you build up. Aluminum foil will kill the bark. The beef tallow trick is a new step we have just started doing. My last cook I used some tallow I made. It really helps to make a super moist brisket. The most important thing about this cook is you got a great smoke ring on that pit going "Hot and Fast". Usually pellet grills can't build up that good of a smoke ring on a fast cook.
Ya I cooked at 250 all the time but I went up to that 275 range because when making a video I can finish up a little earlier. I use a binder when I salt cure it overnight which really does get that salt to go deep in any beef cut. The pepper just doesn't like to stick to it that easy without a little worcestershire or some type of oil. In another video I used worcestershire. But on other videos when i do not salt cure you will see I do not use any binders, just got to mix it up some!! I use an aluminum crutch when I cook for other people, really speeds up the cook but the key to preserve that bark is to burp it for 15-20 minutes so that bark sets up again. Yes the bark is a little more tender but a lot of my comp buddies use foil all the time but it you don't burp it and stop the cooking process you will have mush for bark!! The tallow trick I started using last year when I saw my buddy Max do it on his channel from Texicana BBQ . I love using it, it really keeps that brisket juicy!! Thanks for watching!!
Hahahah I love it that you are using bovine now on beef videos!!! hahahaha Awesome Kent and I agree simple it sometimes the best way to go!! Thanks for watching brother and I hope you have a great week!!!
Getting better but you still haven't seen the spot light in action yet!! Just on my last 2 pictures of hamburgers it has been used!! We are going to light up the world soon!!! hahahaha Thanks for watching Eric!!
Awesome Boyd and I hope it turned out great for you!! Thanks for joining the membership Boyd, I really appreciate the support!! Have fun with that pit!!
Dang brother one of these days I would love to hang out and cook with you and Dash!! You guys can teach me a few things!!! Thanks for watching brother and I appreciate you leaving all these comment bro!!
Thanks Shane!! It certainly was brother! I think I am doing a brisket on my new LSG pellet grill for the first cook!! Texas Pit with a Texas Style Brisket!! I appreciate you watching!
I might try that one of these days Matt!! I saw Joe did it that way so it might be a while, I don't want to look like a copycat!!! hahaha Thanks for watching brother and I hope you aren't too busy over there!!
Thanks bro! I’m looking forward to this wagyu craze dying off…..with the typical price of wagyu I find it financially unavailable for us mere mortals. Looks good though!
Ya bro wagyu is pretty popular right now but I do not do a lot of it because yes it is more expensive for sure! Tasty though and if you ever get the chance to cook some do it! A good friend of mine owns Drath Family farms so I said I would do a few videos for him. Thanks for watching Pete!!!
Heck ya brother!! Have fun and if it does not have the 25 degree increments call Pit Boss and try to get the controller updated! Some people have had a hard time getting it done lately but just keep asking and hopefully they update yours!! Now some people are getting new pits with them in already so fingers crossed brother!!! Have fun and you can still use the pit without the 10 degree increments but after mine was updated it now runs like a champ!!! Have fun!!!!
Looks awesome Ricer. You can truly make some good brisket on a pellet grill. I just recently make an 18 hour overnight brisket, wrapped in tallow slathered butcher paper for the last 3 hours or so. It had such a good smoke flavor and the bark was sure black and yummy. I still have a little frozen for a nice snack later on. This was my third brisket and hands down way better than the ones I did on them kettle. Not a knock on the kettle but I was still new to BBQ and my technique wasn’t quite right in this last two briskets.
Thanks brother and yes you are correct!! I had my fair share of kettle brisket cooks and for the most part they always turned out great! But using a pellet grill is a great way to learn the cooking process and be able to skip fire management variable out of the equation!! Now I say everyone needs to learn how to manage fire and temp but you can master that after you learn to crank out the product!! Fun thing is you will go back and master the kettle eventually because you will know what the brisket should look like during the cooking process and you will knock it out of the park on that pit also!! I will say though you can't over smoke a brisket on a pellet grill and that is a huge bonus being a beginner!! Thanks for watching Krash!!!
It is a Hammer Stahl 14-Inch Carving Knife that works great for slicing brisket! amzn.to/3qp1dm3 Thanks for watching and good luck with the brisket!!! Enjoy your Labor Day Weekend!!
Ricer, I am having friends over for brisket. However, because of their work schedule I don't know a specific time. After a brisket is cooked , is there an effective way to keep it warm without drying it out while waiting for guests to arrive? Thanks-Don
Don wrap it up with some foil but before you rest it make sure you let it breath so it stops cooking. If you don't stop it from cooking it will dry out quickly. Plus keep the juices in the foil, then put it in the oven at around 150°. I hold brisket for up to 12 hours sometimes but I put a water pan in the oven to keep for moisture in there. Hope this helps!!
The right side always run a little hotter so depending on how much time I got I pick a side to use if I am only doing one. If I do a couple then I rotate them through out the pit! Thanks for watching brother and I hope I answered your question!!
@@DeadBrokeBBQ Thanks brother, I really appreciate it. I have a big brisket to do and it's going to be too cold for the offset so I want to do a day cook with the PitBoss....I am still new to the pellet game but live the results I have had on rubs with the PB. Can't tell you how much I appreciate you🙏👍🏼🍻🇺🇸
Thanks brother and glad I could help!! You got this!! Have fun cooking that brisky!! I am doing 2 on the LSG Saturday morning for a buddy of mine. I got an extra one for the new Pit Boss that I got that I will have a few videos on soon. Thanks again for watching brother!
I just purchased a Pit Boss 1600 and I was wondering how you turn the light on inside the unit I can't seem to figure out or find any information on the overhead light appreciate your help
@@DeadBrokeBBQ thank you for your help sir I found it I'm not control board and thank you for your videos I'm enjoying getting to know my Pit, is there anything could recommend to make the temperature discrepancies across the rack and thank you in advance
Heck ya Izzy!!! I got it off Amazon, I really like using it and it does a great job keeping that bark at the perfect bite texture!!! Thanks for watching brother!!!
I just search for 16 mesh on Amazon. They are pretty much the same in flavor. The Vietnam pepper corns have a pretty solid flavor but I buy those and grind them myself. Thanks for watching!!
Hmmmm wait until you get the bark you want and then wrap it. Plus dome it up so the juice rolls off it easier and if you use foil after it is dome burp it so it stop cooking and once the bark sets wrap it back up and let it rest! Good luck but you will get it!!
Hi Hugo! Here is a video where I show how I make it and here is a link where I buy it sometimes! Making it is really easy but you need the scraps to do it also! Thanks for watching!! Video ua-cam.com/video/MBvevd3GAkw/v-deo.html and Link to South Chicago Packing Wagyu Beef Tallow: amzn.to/2TroKq9
Awesome Dan! Glad I could help brother!! I just trust my signals more than the built in probes on most pellet grills. They are good for a reference but old habits are hard to die because my signals is always on!! Now I have a Lone Star Grillz pellet grill coming real soon and that has a fireboard on it so that pit I will use those built in probes for sure because fireboard is also another great probe!! Thanks for watching and leaving a comment and good luck in your next brisket cook!!!
I really like using it on the bark!! It did add a little protection to the moisture level also! So I would say buy a tub and give it a try! I need to do it on a choice brisket one of these days also!! Thanks for watching!!
I rested it in my Cambro. It is like a cooler. Before I got this I always burped the protein and once the bark is set then wrap it back up. Then wrap it with an old towel and put it in a cooler for a few hours. Never cut into a low n slow cook you need those fibers to relax and absorb the moisture back into the meat. If you don't rest it, is has a drier texture!! Thanks for watching!!
Hi! We love this video! We’d love to share it part of it on our account. Do we have your permission to share it on our social channels? Will we give you credit in the caption. If this is ok please reply #YesSouthChicagoPacking
Heck ya!#YesSouthChicagoPacking and I am glad you enjoyed the video! My latest beef rib video I used the wagyu tallow in that video also! You got a fantastic product and it boosts flavor and moisture on every cook!! Thank you for sharing!!!
Great videos Ricer! What is your take on the Pit Boss 1600 now that you have been using it for a while? I have a 1st Gen Camp Chef Woodwind which is still a great smoker but it's too small and to upgrade to the newer larger version is twice the price of the Pit Boss so I'm getting ready to pull the trigger on the 1600. Just wanted your honest review of it. Thanks
Hi David! I like this pit a lot but I also like what I have seen from Camp Chef. I will say that the 1600 has a ton of room in it and with all the upgrades to this pit it is by far their best step forward to a great pellet grill! Now the controller update was a pain in the butt but I have been told that all the new 1600's being made are with the new program. But obviously there is probably still a few of the old controllers out there still, just going to have to get it updated. I can add out of the box store pellet grills I have used this one is on the top of the list for 2021! Thanks for watching!
@@DeadBrokeBBQ thanks for the reply...I went and picked one up on Saturday and so far I'm loving it. I did call about the controller and they are sending me the new one instead of having to remove mine and send it to them like you had to. Gotta love the customer service!👍 I also found a few mods online to help with more consistent temperatures so I will be doing those for sure...thanks again love the videos! Keep em comin!
Awesome and congrats on the purchase!! Sorry for the late reply but I was cooking for the past few days and didn't spend much time on YT! If you are on Facebook join the Dead Broke BBQ Nation group. Great place to get ideas and BS about BBQ!!! Thanks again for watching and yes I will always be putting out videos even if some of them are not on the 1600, I hope you still give them a watch!! I did hear they were just sending a complete controller so have fun with that new pit and thanks for watching!!
whats ur favorite wood pellets? i have a pitboss 700FB and a series 3 vertical. i use LJ, bear mountain, BBQers delight, pitboss i want a heavy smoke flavor. used LJ last year was amazing, used a month ago. eehhh
I am a Lumberjack ambassador so I can only say them!! hahaha I love their oak pellets!! Their char hickory are great too! I do at times use Pit Boss because they send me a bag but I still lean towards LJ!! Thanks for watching!!
@@DeadBrokeBBQ thank you. However. That 1 is a bit bigger then i need/ want. Also a little high priced for me. Im stuck between the pro series 850/ 1150 or the comp series 820. I like the controller on the comp. But not sold on the back vent over the pro series smoke stack. Also the 820 comp series seems small to me. Have not seen in person tho
Ya I can't answer anything on the comp edition. The back vent is the trend for most companies and the stack will eventually be gone on all new pellet grills. Flip a coin Matt. Thanks for watching!
@@DeadBrokeBBQ sounds great. The comp series i think has the controller like the elite. 5° up to 500. But thank you for the input. And thank you for the vids. Got a new sub today out of me
Sound i found the best of both worlds i think. Menards is having a sale on a pit boss comp series 1600! Long story short. Sale plus mail in rebate. About 575!!! Contoller does 5° all the way to 500°! Now i need to catch up on the smoking of shit. A little new to this. Cook a mean steak. Try my hand in smoking. Just bought a 1/4 cow!
Hahaha ya John it can be pricey for sure but my hope is that it eventually comes down some!! Most of the comp briskets these days are wagyu so with them being so popular I hope to see the price come down so everyone can splurge once and try it!! Thanks for watching!!!
Hahahah well I was supposed to do this video 3 months ago but I got side tracked!! hahaha It did help keep this brisket even more juicy and I was very happy I tried it. I have used regular beef tallow for a while now, I got the idea from my buddy Max from Texicana BBQ. Thanks for watching!!
Great cook Ricer! Thanks for the video!
Thanks Bruce!!!! I appreciate you watching brother and have a great week!!
Thanks ricer I’ve never cooked a brisket before and this video helped a lot
Cool!! Have fun and don't panic!! Just get it to probe tender and you will be very happy! Thanks for watching!!
Great cook Ricer made me hungry
Awesome brother!! Thanks for watching and I appreciate you leaving a comment!! Have a great week!!
I need a robot cam in my life! Nice cook Ricer!
Hahaha ya it works pretty dang good Eric!! Thanks and I appreciate you watching brother!!
1-to-3 s&p on oak for wagyu. This channel is underrated.
Heck ya Daniel!!! Well I just post videos bro and I don't buy subs or views like a lot of other channels. Maybe someday UA-cam will actually promote one of my videos!! I am very happy with my 50k subs, great people and they all love BBQ and outdoor cooking!! Thanks for watching!!
That brisket looks amazing. 🤤 Great video!!
Thanks brother!! Glad you enjoyed the video!!!!
Salt, pepper and oak that all the seasoning a good cook needs! Nice job!
Thanks Rusty!! Ya I was a little surprised how oxidized it got overnight, not sure if that is from the wagyu deal because of the fat? This was the first wagyu brisket I salt cured overnight but it sure did cook great!! Thanks for watching brother!!
Love the new cooking area. Great looking brisket to.
Thanks Robby!! Ya it is starting to shape up!!! Thanks for watching brother!!
Good cook,Ricer. That pepper is the way to go for sure
Heck ya brother!!! Thanks for watching!!
Great looking brisket brotha Ricer. Well done!
Thanks James!!! Glad you enjoyed the video brother!! I hope you are doing good down in that beautiful state of Texas!!!
this is my first time watching him and Just by watching this video and seeing how funny he is I can tell he is super underrated and definitely deserve like 200K+ subscribers
Wow!! Thank you so much Khris!!! I appreciate the nice comment and I hope you continue to join in on the BBQ fun here at the Nation!! Have a great weekend and if you like this one the wiener video I just posted today beats this one single handed!! hahaha
Great brisket, my favorite cut for smoking. Texas style, yes please...
Heck ya Claude!!! My favorite way also!! Thanks for watching brother!!
I like the avocado oil. Good choice.
Heck ya, usually I don't use any binder unless I salt brine it so the black pepper sticks better! Thanks for watching Stacey and you got this brother!!
Good looking brisket🎂👌👌👌 ……nice cook Jeff🔥🔥🔥🔥
Thanks Omar!! It was certainly a keeper and man the tallow did honestly helped keep that moisture maced out!! Have a great week brother!!
Always wanted to cook a cook a brisket I think I’m going to make one now.👍 thanks for the awesome video Ricer!!
Heck ya brother get it done and let me know how it turns out!!
You can do it but I want to say when i first started I made some TERRIBLE briskets LOL Just keep trying and don't get discouraged. You follow Ricer's video and you should be in good shape!
Excellent bark on that brisket... fancy pants wagyu! 👌
Thanks Joe!! I was really happy with how this turned out!!! Fancy pants, ok I am spoiled my buddy raises wagyu now. I appreciate you watching brother!!
Got me blushing at 0:20 😳
Hahahaha thanks for watching Tim!!
I like that hat! Totally murdered out!
Thanks Mike!! I have no idea why I didn't see this comment earlier!! Hope you are enjoying your 4th!!
Heck yeah, that was a killer video and some awesome looking brisket! Great bark from that s and p! Fantastic job Ricer!
Thanks Charley!! I was really happy how this one turned out!! Plus I was impressed with that wagyu beef tallow, fun stuff!! Like always brother I appreciate you watching!!
That brisket looks spectacular! Thanks for the informational video Riser!
Glad you enjoyed it and thanks for watching Ryan!!
Number one Texan fan here. Great video!! Your cook was true to form. We love using good ole Texas Post Oak for our fire. You did this cook what we call "Hot and Fast". I usually do 225 or 250 for a longer time. I don't know of any of my cook friends that use a binder on briskets. We do use mustard as a binder on our pork cuts. It is a must to use the pink butcher paper to keep the bark you build up. Aluminum foil will kill the bark. The beef tallow trick is a new step we have just started doing. My last cook I used some tallow I made. It really helps to make a super moist brisket. The most important thing about this cook is you got a great smoke ring on that pit going "Hot and Fast". Usually pellet grills can't build up that good of a smoke ring on a fast cook.
Ya I cooked at 250 all the time but I went up to that 275 range because when making a video I can finish up a little earlier. I use a binder when I salt cure it overnight which really does get that salt to go deep in any beef cut. The pepper just doesn't like to stick to it that easy without a little worcestershire or some type of oil. In another video I used worcestershire. But on other videos when i do not salt cure you will see I do not use any binders, just got to mix it up some!! I use an aluminum crutch when I cook for other people, really speeds up the cook but the key to preserve that bark is to burp it for 15-20 minutes so that bark sets up again. Yes the bark is a little more tender but a lot of my comp buddies use foil all the time but it you don't burp it and stop the cooking process you will have mush for bark!! The tallow trick I started using last year when I saw my buddy Max do it on his channel from Texicana BBQ . I love using it, it really keeps that brisket juicy!! Thanks for watching!!
Very nice bovine chest Ricer !Sometime simple is better ! Great job.
Hahahah I love it that you are using bovine now on beef videos!!! hahahaha Awesome Kent and I agree simple it sometimes the best way to go!! Thanks for watching brother and I hope you have a great week!!!
Look at the lighting. It's so bright I can see all the ways in the smoker. Great job Ricer
Getting better but you still haven't seen the spot light in action yet!! Just on my last 2 pictures of hamburgers it has been used!! We are going to light up the world soon!!! hahahaha Thanks for watching Eric!!
@@DeadBrokeBBQ good lord when your turn the baby sun on you won't need the smoker going to cook the food
hahahah you might be right!!!! hahaha It will burn out your eyeballs for sure, ask me how I know!!!! hahaha
@@DeadBrokeBBQ well you know every man has to find out how bright a light is just once lol
so true dude!!! hahaha
I need this brisket in my life!
Heck ya Sylvia! This one was good for sure!! Thanks for watching!!
Hi Ricer this is my first time cooking a brisket . I'm using a Pitt boss 700
Awesome Boyd and I hope it turned out great for you!! Thanks for joining the membership Boyd, I really appreciate the support!! Have fun with that pit!!
Mannnn that shorebillie mail box would be the perfect place for some of that yum yum 😂
Dang brother one of these days I would love to hang out and cook with you and Dash!! You guys can teach me a few things!!! Thanks for watching brother and I appreciate you leaving all these comment bro!!
HELL YEAH RICER 😎
Thanks Gabriel!!!! I appreciate you leaving a comment brother!!
That TX style brisket looks soo good! This N Texan approves!
Thanks Shane!! It certainly was brother! I think I am doing a brisket on my new LSG pellet grill for the first cook!! Texas Pit with a Texas Style Brisket!! I appreciate you watching!
@@DeadBrokeBBQ Thank you for taking the time in making these vids. I sub'd and will be watching more of your stuff. Thanks brutha!
The brisket looks phenomenal! -S
Thank you and I appreciate you watching!!!
Great as always! Send some of that my way!
Thanks James!!! I was really happy how this one turned out!!!
I'd like to see the the wagyu tallow injected into a lessee grade to see what it does.
I might try that one of these days Matt!! I saw Joe did it that way so it might be a while, I don't want to look like a copycat!!! hahaha Thanks for watching brother and I hope you aren't too busy over there!!
Mannnn really like the wall brother looks great 👍
Thanks Kirk!!! It is getting there brother!! 1 piece at a time Johnny Cash style!! hahahah thanks for watching!!!
Thanks bro! I’m looking forward to this wagyu craze dying off…..with the typical price of wagyu I find it financially unavailable for us mere mortals.
Looks good though!
Ya bro wagyu is pretty popular right now but I do not do a lot of it because yes it is more expensive for sure! Tasty though and if you ever get the chance to cook some do it! A good friend of mine owns Drath Family farms so I said I would do a few videos for him. Thanks for watching Pete!!!
@@DeadBrokeBBQ you bet! You inspired me to get the PB1600, just got it out of the box last night. This thing is a BEAST!
Heck ya brother!! Have fun and if it does not have the 25 degree increments call Pit Boss and try to get the controller updated! Some people have had a hard time getting it done lately but just keep asking and hopefully they update yours!! Now some people are getting new pits with them in already so fingers crossed brother!!! Have fun and you can still use the pit without the 10 degree increments but after mine was updated it now runs like a champ!!! Have fun!!!!
Man that looked good! Nicely done!
Thank you and I appreciate you watching!!!
I'm buying my first smoker today, I hope my cook comes out as good as ours.
Heck ya Don!! With a little practice I promise you will be able to do the same brother!! Thanks for watching and enjoy that new pit!!
Looks awesome Ricer. You can truly make some good brisket on a pellet grill. I just recently make an 18 hour overnight brisket, wrapped in tallow slathered butcher paper for the last 3 hours or so. It had such a good smoke flavor and the bark was sure black and yummy. I still have a little frozen for a nice snack later on. This was my third brisket and hands down way better than the ones I did on them kettle. Not a knock on the kettle but I was still new to BBQ and my technique wasn’t quite right in this last two briskets.
Thanks brother and yes you are correct!! I had my fair share of kettle brisket cooks and for the most part they always turned out great! But using a pellet grill is a great way to learn the cooking process and be able to skip fire management variable out of the equation!! Now I say everyone needs to learn how to manage fire and temp but you can master that after you learn to crank out the product!! Fun thing is you will go back and master the kettle eventually because you will know what the brisket should look like during the cooking process and you will knock it out of the park on that pit also!! I will say though you can't over smoke a brisket on a pellet grill and that is a huge bonus being a beginner!! Thanks for watching Krash!!!
@@DeadBrokeBBQ totally true! I’ll have to crank one out on the kettle now the my processes are well in place. I’m sure it will be amazing.
Sounds good and it is just to challenge yourself! No big deal if it takes a couple more times to get it right!! You got a lot of cooks ahead of you!!
I wish my pit boss vertical smoker had the inciments of 10. Mine does 25
Ya I hope they change that one also!! Hopefully someday!!!! Thanks for watching Robert!!
That brisket looked awesome brother.
Thank you Richard!!! Fun cook for sure!! I appreciate you watching brother!!
Great Video! I'm smoking a brisket as I type! My first! I want to buy a knife like the one you carve your Brisket with. What is it called? Thank you!
It is a Hammer Stahl 14-Inch Carving Knife that works great for slicing brisket! amzn.to/3qp1dm3 Thanks for watching and good luck with the brisket!!! Enjoy your Labor Day Weekend!!
That looks delicious bro! Great cook
Thanks Jake!! Very happy how this one turned out!!! Thanks for watching brother!!
Ricer, I am having friends over for brisket. However, because of their work schedule I don't know a specific time. After a brisket is cooked , is there an effective way to keep it warm without drying it out while waiting for guests to arrive? Thanks-Don
Don wrap it up with some foil but before you rest it make sure you let it breath so it stops cooking. If you don't stop it from cooking it will dry out quickly. Plus keep the juices in the foil, then put it in the oven at around 150°. I hold brisket for up to 12 hours sometimes but I put a water pan in the oven to keep for moisture in there. Hope this helps!!
Great cook Jeff, was curious about the positioning in the pit boss. Looks like it did well on the left🍻🔥👍🏼
The right side always run a little hotter so depending on how much time I got I pick a side to use if I am only doing one. If I do a couple then I rotate them through out the pit! Thanks for watching brother and I hope I answered your question!!
@@DeadBrokeBBQ Thanks brother, I really appreciate it. I have a big brisket to do and it's going to be too cold for the offset so I want to do a day cook with the PitBoss....I am still new to the pellet game but live the results I have had on rubs with the PB. Can't tell you how much I appreciate you🙏👍🏼🍻🇺🇸
Thanks brother and glad I could help!! You got this!! Have fun cooking that brisky!! I am doing 2 on the LSG Saturday morning for a buddy of mine. I got an extra one for the new Pit Boss that I got that I will have a few videos on soon. Thanks again for watching brother!
@@DeadBrokeBBQ Awesome and thanks again👍🏼🍻🇺🇸
How long can that grill go at 225? Can you go to sleep for 8hrs?
Yes, you can do an overnight cook with it. Thanks for watching!
I just purchased a Pit Boss 1600 and I was wondering how you turn the light on inside the unit I can't seem to figure out or find any information on the overhead light appreciate your help
Hmmmm there should be a spot on the controller you have to push?!?!?!? I can't remember where it is at!! Sorry I do not have that pit anymore!
@@DeadBrokeBBQ thank you for your help sir I found it I'm not control board and thank you for your videos I'm enjoying getting to know my Pit, is there anything could recommend to make the temperature discrepancies across the rack and thank you in advance
Booooooooom🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥Texas style!!!!!!!!
Where did you find that beef talo?
Heck ya Izzy!!! I got it off Amazon, I really like using it and it does a great job keeping that bark at the perfect bite texture!!! Thanks for watching brother!!!
@@DeadBrokeBBQ I’m gonna try it soon!!
Spicer, the San Antonio 16 mesh is unavailable. Do you have another "go-to"?
I just search for 16 mesh on Amazon. They are pretty much the same in flavor. The Vietnam pepper corns have a pretty solid flavor but I buy those and grind them myself. Thanks for watching!!
Thanks as alwsys
Seems like I can never get a bark like that on my Austin xl
Hmmmm wait until you get the bark you want and then wrap it. Plus dome it up so the juice rolls off it easier and if you use foil after it is dome burp it so it stop cooking and once the bark sets wrap it back up and let it rest! Good luck but you will get it!!
Nice Boss how do u make your beef tallow???
Hi Hugo! Here is a video where I show how I make it and here is a link where I buy it sometimes! Making it is really easy but you need the scraps to do it also! Thanks for watching!! Video ua-cam.com/video/MBvevd3GAkw/v-deo.html and Link to South Chicago Packing Wagyu Beef Tallow: amzn.to/2TroKq9
@@DeadBrokeBBQ Thanks For The Reply
Is there a reason you dont use the built in probes? Learned so much in this video btw. Thanks!
Awesome Dan! Glad I could help brother!! I just trust my signals more than the built in probes on most pellet grills. They are good for a reference but old habits are hard to die because my signals is always on!! Now I have a Lone Star Grillz pellet grill coming real soon and that has a fireboard on it so that pit I will use those built in probes for sure because fireboard is also another great probe!! Thanks for watching and leaving a comment and good luck in your next brisket cook!!!
Good video...apparently, I need to salt brine my brisket. BTW, what's your take on the beef tallow?? A game changer??
I really like using it on the bark!! It did add a little protection to the moisture level also! So I would say buy a tub and give it a try! I need to do it on a choice brisket one of these days also!! Thanks for watching!!
Do you have problems with the smoker leaking grease when cooking
Just leaks to the grease pail on that pit. Thanks for watching!!!
Well mine leaks from the other side of smoker do you have any suggestions for me ???!
What time intervals do you recomend the 180 turns be done?
Around 3-4 hours.
@@DeadBrokeBBQ thank you so much!
Is the pit boss better than the masterbuilt 560?
Man I had a MB for a while but gave it to my neighbor. It wreck ed a couple cooks on me so I trust the Pit Boss more! Thanks for watching!!
I've never heard of resting it for 2 hours. Was that an oven you put it in? If so, what temp? The brisket looks delicious!
I rested it in my Cambro. It is like a cooler. Before I got this I always burped the protein and once the bark is set then wrap it back up. Then wrap it with an old towel and put it in a cooler for a few hours. Never cut into a low n slow cook you need those fibers to relax and absorb the moisture back into the meat. If you don't rest it, is has a drier texture!! Thanks for watching!!
@@BV1180 Yep most Texas BBQ joints rest for 12ish hours. I got a video coming soon where I rest some beef ribs for 12 hours!
Hi! We love this video! We’d love to share it part of it on our account. Do we have your permission to share it on our social channels? Will we give you credit in the caption. If this is ok please reply #YesSouthChicagoPacking
Heck ya!#YesSouthChicagoPacking and I am glad you enjoyed the video! My latest beef rib video I used the wagyu tallow in that video also! You got a fantastic product and it boosts flavor and moisture on every cook!! Thank you for sharing!!!
Great videos Ricer! What is your take on the Pit Boss 1600 now that you have been using it for a while? I have a 1st Gen Camp Chef Woodwind which is still a great smoker but it's too small and to upgrade to the newer larger version is twice the price of the Pit Boss so I'm getting ready to pull the trigger on the 1600. Just wanted your honest review of it. Thanks
Hi David! I like this pit a lot but I also like what I have seen from Camp Chef. I will say that the 1600 has a ton of room in it and with all the upgrades to this pit it is by far their best step forward to a great pellet grill! Now the controller update was a pain in the butt but I have been told that all the new 1600's being made are with the new program. But obviously there is probably still a few of the old controllers out there still, just going to have to get it updated. I can add out of the box store pellet grills I have used this one is on the top of the list for 2021! Thanks for watching!
@@DeadBrokeBBQ thanks for the reply...I went and picked one up on Saturday and so far I'm loving it. I did call about the controller and they are sending me the new one instead of having to remove mine and send it to them like you had to. Gotta love the customer service!👍 I also found a few mods online to help with more consistent temperatures so I will be doing those for sure...thanks again love the videos! Keep em comin!
Awesome and congrats on the purchase!! Sorry for the late reply but I was cooking for the past few days and didn't spend much time on YT! If you are on Facebook join the Dead Broke BBQ Nation group. Great place to get ideas and BS about BBQ!!! Thanks again for watching and yes I will always be putting out videos even if some of them are not on the 1600, I hope you still give them a watch!! I did hear they were just sending a complete controller so have fun with that new pit and thanks for watching!!
whats ur favorite wood pellets? i have a pitboss 700FB and a series 3 vertical. i use LJ, bear mountain, BBQers delight, pitboss i want a heavy smoke flavor. used LJ last year was amazing, used a month ago. eehhh
I am a Lumberjack ambassador so I can only say them!! hahaha I love their oak pellets!! Their char hickory are great too! I do at times use Pit Boss because they send me a bag but I still lean towards LJ!! Thanks for watching!!
@@DeadBrokeBBQ thank u sir
@@DeadBrokeBBQ i loved LJ seems like last time i used them they didnt have a lot of smoke flavor tho and i used OAK ill try char hickory
@@DeadBrokeBBQ hey love ur videos byw thanks for the imput
@@MainahTony Run that pit at a lower setting right out of the gate. Helps a lot for me or I add a smoke tube!!
So i live in ill. Would you pick the pro series or competition series?
The Pro Series Elite has a much better controller.
@@DeadBrokeBBQ thank you. However. That 1 is a bit bigger then i need/ want. Also a little high priced for me. Im stuck between the pro series 850/ 1150 or the comp series 820. I like the controller on the comp. But not sold on the back vent over the pro series smoke stack. Also the 820 comp series seems small to me. Have not seen in person tho
Ya I can't answer anything on the comp edition. The back vent is the trend for most companies and the stack will eventually be gone on all new pellet grills. Flip a coin Matt. Thanks for watching!
@@DeadBrokeBBQ sounds great. The comp series i think has the controller like the elite. 5° up to 500. But thank you for the input. And thank you for the vids. Got a new sub today out of me
Sound i found the best of both worlds i think. Menards is having a sale on a pit boss comp series 1600! Long story short. Sale plus mail in rebate. About 575!!! Contoller does 5° all the way to 500°! Now i need to catch up on the smoking of shit. A little new to this. Cook a mean steak. Try my hand in smoking. Just bought a 1/4 cow!
do you have the flame cover open or closed?
Closed. Thanks for watching!
@@DeadBrokeBBQ I'm learning, cooked 70 stuffed jalapeno peppers, no flair up, pit boss pro 850
@@jasontryon4691 Awesome!! Have fun and soon you will be a master!
I have a 1150.. whats the best way to cook 2 briskets at once
Just rotate them around in the pit every hour. This way they will cook evenly for the most part!! Thanks for watching!
💖👼🏻🌺
Thanks for watching!!!
Ricer, Great video but who can afford Wagyou?
Hahaha ya John it can be pricey for sure but my hope is that it eventually comes down some!! Most of the comp briskets these days are wagyu so with them being so popular I hope to see the price come down so everyone can splurge once and try it!! Thanks for watching!!!
why is everyone doing tallow now
Hahahah well I was supposed to do this video 3 months ago but I got side tracked!! hahaha It did help keep this brisket even more juicy and I was very happy I tried it. I have used regular beef tallow for a while now, I got the idea from my buddy Max from Texicana BBQ. Thanks for watching!!
#DBBBQN
Heck ya Eric!!