How to cook Brisket on the Pit Boss Pro Series V2 Using the 200 300 Method.
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- Опубліковано 20 сер 2024
- Are you new to BRISKET or are you looking for a new and perhaps full proof method? In this video, I demonstrate How to cook Brisket using the 200 300 Method. This is pretty much full proof. This brisket method eliminates the risk of overcooking a brisket on an overnight cook. Sleep better knowing how it's done.
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Tried the 200/300 brisket method overnight - total of 17 hours with resting and it was unbelievably amazing tender and juicy. WOW!!! The brisket is literally falling apart, so "pulling" it was a breeze. Thanks for taking the time to make and post this video! :)
I really appreciate the feedback! Help me out and share this content with your BBQ friends and family.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
Hi,I am starting a brisket. It's 11pm and we're at 200' I am going to bed and will check it out at 7am. I really enjoyed the video
Steve
Good luck on your cook. Make sure your pellets and water pan are full.
@@TheAmericanSmokewill the water last all night in the pan??
Did the 200 300 method Friday night with Carnivore black. Made tallow also. It was freaking amazing! Everyone loved it!! Thanks bro!
Excellent! Thanks for letting me know it went well. That’s why I do this!
BOOM! I just bought a pitboss v2 and I want to thank you for tips and tricks.
You’re welcome my friend!
Thanks for watching my video. It would be great to have you as a subscriber.
Thanks again!
Just made this today, hands down the best brisket we've ever had!!!! Thank you for sharing
That's great to hear! I'm glad y'all ate good. Thanks for watching!
If you know anyone that would benefit from my channel, send them on over to American Smoke!
Smoke on!
Roll Tide Roll and getting ready to smoke my first brisket in our PBV6PSE and love this video
Roll Tide! Smoke on! And good luck!!! Thanks for watching!
Go Blue! National Champions my man!!
Killin me! Smoke on and Roll Tide!
Well fellow Carnivore, I'm going to try this tonight. I'll be starting at 1 AM @ 200, and I expect to wake up around noon. I'll be using the smoke tube packed with mesquite (probably), and an extra water tray to keep it from drying out. Thanks for all your advice.
That’s awesome! I’ve gotten nothing but good feedback on this method. I hope your brisket turns out perfect. Enjoy the sleep.
Let me know how it turns out.
How did that Brisky turn out?
@@TheAmericanSmoke It turned out excellent. I uploaded a little report of how I did it, but it looks like our friends at UA-cam may have deleted it. Right below this post, I'll see if an upload worked. (I have embedded links to pictures, and that maybe causing YT to reject it. )
@@TheAmericanSmoke Verified, UA-cam will automatically delete any message that has embedded links. grrr, considering I was pointing to images at imggur which is heavily used by reddit users. I tried using instagram, but all it did was severely annoy me.
Share with me on Instagram @theamericansmoke
I’m glad to hear it turned out well.
Wow.. seems so delicious 👍👍
Well done 👍👍👍
Thank you!
@@TheAmericanSmoke
did u shut the smoker down after adding the brisket and cut it back on to get it back to 210
Just found you, awesome. Little confused on when to use smoke setting on pitboss. Brisket cook tonight. Set temp dial and leave it there for desired temp? Appreciate vids and you buddy, thank you.
Waaaazzzzz uuuuppppp!?!?
Smoke setting is typically used for the first 30min-1hr of a cook. No longer. S setting will only hold the chamber at 130. After that, adjust temp to desired temp, click the knob to set it, and enjoy the rest of your cook.
I hope this helps! Smoke on!!!
Thanks for the tips. Brisket came out great😀
That’s awesome to hear! Thanks for sharing your experience.
Make sure to share your favorite content with your friends on social media. That helps my channel out a ton!
Thanks!!!
I did burnt ends and a flat in this smoker. OMG it was good.
These units do an awesome job on beef!
At the end of the day all that matters is, was the BBQ on time? That’s about it
Happy Smoking
@@TheAmericanSmoke worked like a charm
Did you use the 200 300 method?
@@TheAmericanSmoke No I copied a recipe. 250 for 4 hours then 210 for 3 and a half.
Trying to talk my wife into letting me do a brisket for my birthday this month. Wish me luck.
Should have made one for Mother’s Day. Easy win. Good luck!
Grilling and rolling with the Tide!!!
It’s a good life! Smoke on!!!
Looks amazing brother
Thank you! I was pretty pleased with how it turned out. Brisket can always be better though! Ha never perfect
Thanks for watching my my video. I really appreciate the support
Would be awesome if you posted the taco recipe that you made with this brisket
Lettuce, tomato. minced jalapeños purple,onions and cilantro. Sour cream, lime juice, light bbq sauce.
Thank you for your videos,
You’re welcome! Thanks for watching
Can I do more than one brisket at a time in a vertical. I am cooking for a large party and don't have the time to do separate cooks. Thank you for your videos they've been very helpful 👍😊
For sure! I’ve packed out my smoker a few times. Make sure you get the chamber hood and hot with the water pan full before putting your briskets in. Have clean glass so you can watch them cook without opening the door and letting heat out. I would also allow for an extra couple hours of cook time just to be safe.
Thanks for watching!
Just got this smoker about a week ago. Watched some of your videos and subscribed. Have a couple of questions though. I took your advice and lined the drip pan and water pan with foil, but was wondering if covering the vents in the drip pan affects the cook at all? Also what kind and where did you get the paper to wrap the brisket in? I think my next cook will be this brisket. I have to learn how to make the tallow too. Thanks for all of the videos. Really helps those of us that are new to cooking with smokers.
What's up Big Al?!? I got you covered. I'm not sure if you have watched this video or not but I address the air flow through the grease tray here. ua-cam.com/video/vDXIWyNzURQ/v-deo.html If you don't want to watch the entire video, start at the 6 min mark.
Here is a link to some peach butcher paper. amzn.to/3BEUrij
If you don't go with this particular brand, just make sure its waxless butcher paper.
Also, for future reference, most all of my prefered BBQ products are listed with links in the description portion below my videos.
Thanks for watching and welcome to the channel!
Let me know if you have any other question and SMOKE ON!
Great video, Zach. I have two questions. Good thing UA-cam doesn't have time limits! (5 months later...)
I am planning my first-ever brisket in my Pit Boss Brunswick and your smoker is very similar so...
1. The smoke tube will burn for about 4 hours. Did you re-fill it in the morning for the 300 portion of the cook?
2. Did you turn the brisket? 'Cause we know the heat pattern of vertical smokers does leave a little bit to be desired.
Thanks again for the video and I look forward to your reply.
Hey Martin! Thanks for reaching out. There is a generally accepted idea that after so long the meant can no longer take on any more smoke. Some people even go so far as to putting the bigger cuts into the oven to finish after 4-6 hrs. Not me though! No way! Ha
I extend my tube out all the way and let her rip tater chip!
I would recommend at least 2 180 rotations of the brisket throughout the cook to help compensate for the cooler front side of the smoke chamber.
Make sure to check out this Hot and Fast Brisket video I recently put out. You may be surprised!
ua-cam.com/video/DztV_e7ceqA/v-deo.html
Thanks again for the support!
@@TheAmericanSmoke I already watched the Hot and Fast video! I think it'll be low and slow for my first attempt. We're having a get-together for dinner on July third, so the beast of a brisket that I have (~16 lbs pre-trimming) will have plenty of time to finish if I start the night before. I'm still pondering which seasoning strategy I'll be using. I want something on the simpler side but that will give me a nice bark. I'll be using Championship Blend with (probably) hickory in the smoke tube. Everything except that the fact that the cook WILL happen is subject to change! :)
@@TheAmericanSmoke Take Two! I typed all this before and apparently forgot to hit "Reply!" (Apparently Take One actually "took"... lol)
I already watched that Hot and Fast video. I'm going low-and-slow and starting the night before with this ~16 lb monster of a brisket. Your comment makes sense, after 4 hours of smoke tube and the rest of the night with "regular" smoke, likely there won't be much more smoke the brisket can absorb. My seasoning is still up in the air but I'm thinking it'll be something "Texas-Style." Then if I try something else later I have something to compare to. I figure, best case, the folks will eat it; worst case, I have lots of leftovers!!!
that brisket looks phenomenal. i'd love to try this method, but i don't know how well i'd be able to sleep with the pit boss running all night. am i just being paranoid? probably so. lol
You will smoke many, many, many briskets before you sleep well with one in the smoke.
I have yet to reach that many briskets.
It’s an expensive piece of protein for most of us and aside from that, we want it to be as good as possible.
Get up and check it if you need to.
Smoke on brotha!!!
@@TheAmericanSmoke Greetings from Perth, Australia 👋I was thinking exactly the same. More worried about what might go wrong, fire, the electric tripping, all the noob paranoia. But, who sleeps great anyway when your smoking. I normally get up at 4am, and get the magic started. Do you ever wet brine? Love the videaos and the real honest narrative.
I have wet brine videos for chicken and Turkey. Nothing for the next 4 top proteins
How did you collect the beef tallow from that brisket. And awesome videos btw
Check this video out.
ua-cam.com/video/DztV_e7ceqA/v-deo.html
There are other ways of doing it but this is by far my favorite way.
Thanks for watching. If you’re not already, it would be great to have you as a subscriber
Thanks alot. I just subscribed keep up the 🔥 content
Will do Brian! And thanks for supporting the channel.
Smoke on!
Great question was actually looking for this subject and answer … let’s see what it all entails …
How many pounds was this brisket?
Did the water dry out inside the smoker, I want to do all night but I’m afraid the water will dry in my smoker.
If I’m only using the water pan that comes with my smoker, I typically am going to fill it to the max and then get up and check it at least one time during the night.
Looking for advice on smoking a 10lb brisket an pork baby back ribs together. Temps an times for removal.
I would probably smoke at 250°. Start the brisket about 12 hours before you want to eat and start the ribs about five hours before you want to eat. Maybe six. The brisket should finish up a couple hours ahead of time to allow for at least a 1 1/2 two hour rest. Depending on how you like your ribs to feel for different bite quality. You can pull at 190 all the way up to 205 or so. It just depends on what type of bite texture you prefer. I hope this helps.
@@TheAmericanSmoke thanks for the advice, I'll give it a try, love your videos!
Thanks for watching and Smoke on!!!
Hey there, just found your channel, I love your content, it's awesome. Very entertaining, bro you're hilarious but also learning a lot.
I have a question, I have the exact same smoker as you and was attempting to do this, however, when I checked on my brisket the water pan was completely dry. I read online it drys out after about 4 hours. Did you wake up 4 hours later and fill the water pan? Or you have another way of extending the life of the water in the pan?
Thanks so much 😁
I will sometimes put more water in during the night. I hardly ever sleep through the night on an overnight cook. I will sometimes fill an aluminum pan with water as well.
Thanks for the support! Come over to American Smoke Carnivores on Facebook sometime and share your cooks. There are a lot of people in there sharing their experiences as well.
Smoke on!!!
@@TheAmericanSmoke Legend! Thank you so much! Will do 😁
Im having to watch ur video with the volume down.. did u render the fat down?
I’ve gotten better with my audio since this video. Still learning though.
I’m not sure if I made tallow or not. I usually do.
Thanks for watching!
If you marinade brisket, what do you use for marinade and for how long?
I’ve not done a marinade. I use dry rubs. There is a marinade process in wanting to try though. It turns a brisket into pastrami. Takes several days. Here is a video by Malcom Reed on the process.
ua-cam.com/video/8c87yT_Vr3E/v-deo.html
Thanks for reaching out with this question and smoke on!!!
Just curious on the quantity of pellets used for this brisket. (I know this may very based on temp outside and other small factors like humidity and pellet, but a rough estimation would be great. Thanks in advance.
I would say at least 2 gallons. Unless you’re conserving pellets for some other reason I would at least have 3 gallons just so you can sleep easily. I usually just keep my pellets pretty stacked up with competition blend. It’s not that hard to get them out of there if you want to swap up your woods. My chamber will hold 60 pounds so.
@@TheAmericanSmoke Thanks a lot.
I am from Romania and food grade pellets are not the cheapest and also not found everywhere - need to order them online and make sure I have sufficient once I start the smoking process.
As a family of 4 (2 adults and 2 kids) it does not make sense to do more than a 12 lbs brisket at a time as it would be a waste.
After doing some quick conversions into $ a 20 lbs bag of pellets (about the amount in gallons you mentioned above) costs about the same as 5 lbs or premium brisket --> fuel would be half the price of the meat.
At the moment I am doing all my slow cooks (about one / week) in the electric oven which is about 90% cheaper to run than buying pellets.
All that into consideration, do you think the wood flavor is worth it to switch from the oven to a vertical smoker ?
@@NicolaeCristolovean If I were in your situation, I would smoke the brisket until I achieved the color that I desire and then wrap it in foil and transition it to the oven.
How many pounds was the brisket in this video?
I believe this was right at a 14lb brisket
Did you have water in the pan? Did it last all night?
I did. I never let it run dry, if I can help it
Great video! I have a Pit Boss Pro Series 1150 Gen 2. It only holds 32 lbs of pellets in the hopper. So a couple of questions, will I need a water tray in the bottom? How often do you think I will need to add pellets? How much tallow do you have in the cup and how much did you pour in the brisket? This will be my first attempt and I don't want to screw it up lol. From your neighbor in Pensacola. @srosa
I always use water, except with jerky. You should be fine with 32 lbs. Check and refill before you go bed, if an overnight cook. That was a 2 cup container.d I add tallow till the surface is covered. There is no wrong amount.
Good luck with your cook!
Not sure if I missed it but did you cook it fat side down??
I believe this was a fat cap down brisket. I’ve done them both ways in the vertical and get good results both ways. You will get a better smoke ring with fat cap down
@@TheAmericanSmoke 👌 Thanks!!
How many times did you have to re-fill the water pan during the overnight cooking portion?
Typically, I would say twice. However, for longer cooks, I put an aluminum pan full of water over my water pan as well. That helps maintain moisture, regulate heat, build bark, and also reduces the need to fill the water pan as often.
Thanks for watching!
@TheAmericanSmoke did you have to refill the water tray during this cook ?
Yes. I try to prevent it from ever running dry.
Tip: use hot water to reduce big swings in chamber temp.
@@TheAmericanSmoke Thanks for the info sir. Great video.
Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. Smoke on!!!
Cool! So I see that from 7:00 a.m. To 9:00 p.m. you had it running at 300. Once you wrapped it and put it back in what temperature did you set the smoker to?
7 AM to 9AM. That's when it hit over 180 IT. Wrapped it and kept the temp running at 300 till done.200 over night so there is no worry of overcooking and then 300 the rest of the way. 200 300 Brisket. Thanks for watching. Let me know if you have any other questions. Smoke on!!!
Thinking about doing my first over night video. Do I have to wake up every few hours to add water or should I just put an extra pan of water
If the water pan is full it should buy you 5-6 hrs. For bigger cooks I will sometimes add a foil pan full of water as well.
Make sure to use hot water when refilling. Otherwise it will make it hard to keep temp until it gets hot.
Brisket looks great? How much time per pound looking at smoking 18-20 pounds before it’s trimmed…
Also the tallow looking to see how long it’s stays in smoker before it is ready to be used on the brisket …
Lastly how often are you spraying brisket with water?
Thanks again
Allow for around 1 hr per lb cooking at 225. Tallow is ready for use as soon as it becomes liquid. Spritz every 1-2 hrs if the brisket looks dry.
Thanks for watching. Let me know if you need anything else. Smoke on!!!
Hey I had a question.. I’d it possible to smoke two rack of ribs while I’m smoking my brisket?
If you can get it in there, you can smoke it. Of course you will have to use the most desirable temp for all proteins involved. 250 is a good number most of the time. I would put pork on the bottom. You could catch brisket drippings in an aluminum pan if you wanted to. But yes, very doable!
Awesome thank you I would just add ribs in later in time because they should cook before the brisket is done… or at that Low temp they should be finished around say time??
@@peterdisalvo6617 yes, ribs are going to max out around the six hour mark and can be done in as quick as three. Whereas, brisket can take an entire day. Depending on your cook temperature and the size of the brisket itself
I know this video is older, pit boss v2. Been on for 10 hours at 200. Internal is only 170. Go ahead and jump to 300? Or want until 180 like you did?
Anything over 160 is entering Stall territory. But it up and let her rip!
@@TheAmericanSmoke that's what I did. Thank you fir responding! It's my first. Great video!
@troksii it would be great if you shared your cook with me in my Facebook group. American Smoke Carnivores.
Don’t forget the rest! Smoke on!!!
@@TheAmericanSmoke wait. Did you mean I should go ahead and wrap? Or wait till it hits 203?
Wrap at the stall and rest after you hit 203. Leave in wrap.
Hi, I just picked up a series 4 after watching your review video! How many pounds pellets did this cook take approximately? I’m cooking first brisket tonight and kind of scared of the overnight lol! Thanks!
I never pay much attention to how many pellets I use. That chamber is so big, you could cook for 3 days straight if it’s full. Half of a hopper she let you sleep with ease. You won’t though! Haha I never get good sleep on over night cooks.
Sorry I couldn’t give you a better estimate.
Thanks for watching my videos. It would be great to have you as a subscriber.
Good luck on that Brisky! Share some pics with me on Instagram @theamericansmoke
@@TheAmericanSmoke will do and thank you! Building it now, heavy machine lol
@@dasch_modding3981 are you eating like a king today?
@@TheAmericanSmoke haha, so funny I was just gonna message ya. So not eating yet, but just did the wrap. My first brisket, so I pulled it out at 180 like you after about 9 hours at 200, 1.5 hours at 300. Doesn’t feel “tender” yet lol. I also do t have any the talo this round. Think I just need more time? And then the rest? Really appreciate the follow up bro!
@@dasch_modding3981 what’s your internal temp?
I just bought the 5 series Pit Boss stand vertical smoker and idk bro. I’m 50/50 on it….I made pulled pork couple weeks ago and ehhhhh. Same method I used in my Oklahoma Joes barrel smoker and there’s a big difference. I need to try brisket. I have a question…should I go by the Temp on the pit boss itself or my wireless thermometer with the prong set on the rack?..for the pulled pork I had the temp on the smoker set at 250 but my wireless thermometer was wayyyy off saying it was 210 inside the the smoker. That’s where I was fighting it and it got confusing. Took me roughly 12 hrs on a low and slow cook. Still came out good tho. The video is on my shirts list on my channel if u want to take a look. I just need to know what I should go by with this kind of smoker. I’m new to pellet grills lol thanks bro.
These things push so much air through the chamber that your going to get different reading anywhere you put the probe. My best advice is to keep cooking with it. Keep the water pan full.
It will not perform like an offset smoker. That’s where people get twisted. It’s a vertical pellet smoker and that’s what it will cook like. Try not to compare the two too much.
I have developed a good feel for how mine cooks and I typically eat good Q.
Let me know if you have any other questions.
Smoke on!!!
@@TheAmericanSmoke yeah that’s what my buddy said, it takes getting used to…so go by what temp control is on the pit boss(like what i set the dial to) or my wireless thermometer that sits on the rack next to the food?
I would say the average between the two. Or go by the Pitt boss and see if you like the results you get.
@@TheAmericanSmoke ok cool I’ll try that, thanks for the reply bro! I’m a new sub to the channel…about to binge watch some videos lol 🙌
Welcome to the channel and thanks for the support. I’ve got a Facebook group. American Smoke Carnivores. Come post your questions or pics of your cooks in there sometime.
Smoke on!!!
Why add the mesquite tube? I have only used mine 3 times and still not tasting a lot of smoke. Using the same competition blend. Is that why you add the tube?
I add the tube to emphasize certain wood flavors. Competition blend is almost always my base.
Check this out.
Pit Boss Pro Series 2, 4 series Vertical Pellet Smoker- Top 5 Questions Answered
ua-cam.com/video/zwGpKYP3Hkk/v-deo.html
Is the pit boss pro 1077 a good purchase... looking into buying one.. thanks in advance
I don’t want to tell you anything I’m not sure about. I’ve never used that unit. I’ve got a new Facebook group, American Smoke Carnivores. There may be some people in there with experience using it. Come over anytime. Smoke on!!!
Which unit are u using on this video..I would really prefer a glass front so I could see or what do you recommend..once again thanks
Pit Boss Pro Series 2 4 series
So what about the water pan? Do you fill it and keep it water in it the whole cook time?
The water pain is essential for larger cuts. Ive gotten to where I uses it on most cooks. It not only keeps up the humidity in the chamber, which helps smoke stick, but it also acts to regulate the chamber temp by having all that hot water sitting there. I have even used a second water pan on larger cooks. Thanks for watching. Don't forget to share your favorite content with your friends on social media. That helps me out a ton. Thanks and smoke on!
I will share for sure. I like you videos because I have the exact smoker as you. BTW.
GO GATORS
Man, I appreciate that. How are those Gators looking this year?
I really don't expect much out of the GATORS this year. With a new coach and unproven Q.B. .Bama is strong every year. I so ready for college football to get started. SEC all the way
How big is the brisket?
I believe this was a 14 pound brisket
Do you still run pellet tube for a little extra dirty smoke? I just purchased a pellet tray and I like it but haven’t tried a long smoke yet
I use my smoke tube on most smokes. How do you like that tray?
I ve only used it a few times but I really like it. You can fire it from one or both ends. I fired both ends and it smoked for 6hrs with completion plend pellets. I’m starting to research different blends of pellets. Didn’t realize there were some many different brands out there.
Different people like different brands. Let me know if there is a brand you would like me to try and I’ll see if I can find some
Thanks for this video. I’ve had an issue cooking brisket in this smoker. I’ll put the brisket at 200 for 7-8 hours and it gets up into the 180s so after I wrap and change the temperature to 275-300 the probe (in the flat) is reading 205 after a couple of hours. You and several other UA-camrs say it shouldn’t get up to temp for 16 hours, so I’m confused. This happened to me 3 times and the point came out way too tender and the flat was very dry. Could it be that I did the foil boat each time?
This time I’m planning on doing butcher paper but do you have any idea what’s happening or what else I could do to make it better?
Thanks again,
Jonathan
Are you including a 2-5 hr rest in that timeline?
@@TheAmericanSmoke I am
I greatly prefer butcher paper to foil. Are you occasionally rotation your brisket to allow for more even exposure to the hotter parts of the pit?
Zach quick question, we're you able to run smoker 9 hours till 7 am, without having to do anything (spritz or add water to pan) just curious. I am putting 2 briskets on tonight, 200/300 recipe. Thank you for your time ✌️👍🙏
I don’t think I’ll ever be able to sleep through the entire night with a brisket in the smoker. I like checking it too much. I probably spritzed it twice during the night. Having a second water pan is a good cheat. Keeps humidity high and reduces the risk of drying the surface of the meat.
Are you in my Facebook group? American Smoke Carnivores. You’re more than welcome to come over and share your cook with the group. Lots of good advice to be had in there and a few laughs as well.
Smoke on!!!
Thanks for hitting me back. I appreciate the info🙏✌️
Any time
What are you spritzing it with?
Most of the time it’s about a half and half water and apple cider vinegar. I will go a little heavier in the water sometimes if I don’t want the flavor of the vinegar to be as pronounced.
I need the steps broken down a little bit better. I'm lost after 7am
All I did at 7 was ramp the chamber temp up to 300. Next step was to wrap the brisket when the internal temp of the meat reached around 180 degrees.
Anything else I can help clear up?
@@TheAmericanSmoke And then back in the Smoker at 300?
Yes. Until you hit your desired IT or probe tender.
@@TheAmericanSmoke and your desired time to serve was what time? Also what was starting weight? Keep up the great work
I believe this was a 14 lb brisket and I allowed for 16 hrs including the rest. I adjust rest time based on how close the cook finishes.
Roll Tide
Roll Tide! Thanks for watching. Smoke on!!!