Looks awesome, putting mine in foe the first time tonight. Its an 11 lb sp im worried about it hitting temp too soon. How long did you smoke yours for before it hit the stall and how long after the crutch wrap until it was at temp?
I believe it was on for about 6 hours at 250° I look for an internal temperature between 155° and 165°. I wrap it and go for an internal temperature of about 202°. Take if off and let it rest for 30 minutes or so and then slice into it. I believe the total time on this brisket was around 9.5 hours. Thank you for stopping by and watching! Good luck and have a great day!
thank you very much for your video, I've never done a Brisket in my PitBoss upright like yours, I used my good ole stick-burner Oklahoma Joe in previous years - now, with your inspiration I'll give the PitBoss a chance - right down my aisle! thank you again for your video. Greetings from Oregon :)
Thank you so much for stopping by and watching! I'm glad you liked the video. Once I figured out this vertical pellet smoker, I found there is nothing it can't smoke that can be smoked in an offset stick burner. It is so easy I don't have to worry about adding more wood, and of course, I have my wireless meat probs, which help too. Thanks again, and check out more of my videos using the pit boss vertical. I hope you have a wonderful day and a very Happy Thanksgiving!
Oh man that’s a great looking brisket Charley, really nice and juicy, and good smoke ring! Nice idea on the smoke tube for a bit extra. I’m down for a plate! Hope y’all have a great week and keep on cookin!
Thanks, Charley! Sometimes you need to add a little extra smoke and this works great! Thank you for watching and I hope you have a great week as well my friend!
Looks Delicious Charley! And a great meal for Sunday dinner with the family! Nice smoke ring and those slices looked perfect! I did one that is dropping on Wednesday 😀 I had an issue but it all turned out great too! Have a great day bother!
Thanks, Kevin! It turned out great and tasted great too! I will be watching for your Wednesday upload as always and I know it will be great! Hope you have a great day!
This brisket turned out fantastic! This was about a 9lb brisket and we smoked it at 250° until it stalled at about 165°. We wrapped the brisket and continued to smoke it at 250° until we reached an internal temperature of 200°. I pulled the brisket off and let it rest before slicing. Thank you for watching and have a great day!👍
I have a new subscriber who asked a question but for some reason, UA-cam has a glitch that is giving me trouble in replying to some of my subscriber's comments. The comment disappears when I click on it and I'm not able to leave a reply. I reply to all comments that I'm able to reply to. So, if you don't get a reply it's because something with UA-cam ( A GLITCH) is not allowing me to leave a reply to your comment. It might allow me to reply the next time... Sorry for the inconvenience.
It's no secret! If you had watched the video, you would know the temperature I smoked it at, as well as the internal temperature and how long it took. But, when you skip through you will miss detail. But, I will go ahead and tell you..."Smoked at 250°...wrapped at an internal temp of 160°...I put it back in the smoker and pull it when the internal temp reaches 200°. Thank you for stopping by and watching. Have a great day!
Looks awesome, putting mine in foe the first time tonight. Its an 11 lb sp im worried about it hitting temp too soon.
How long did you smoke yours for before it hit the stall and how long after the crutch wrap until it was at temp?
I believe it was on for about 6 hours at 250° I look for an internal temperature between 155° and 165°. I wrap it and go for an internal temperature of about 202°. Take if off and let it rest for 30 minutes or so and then slice into it. I believe the total time on this brisket was around 9.5 hours. Thank you for stopping by and watching! Good luck and have a great day!
thank you very much for your video, I've never done a Brisket in my PitBoss upright like yours, I used my good ole stick-burner Oklahoma Joe in previous years - now, with your inspiration I'll give the PitBoss a chance - right down my aisle! thank you again for your video. Greetings from Oregon :)
Thank you so much for stopping by and watching! I'm glad you liked the video. Once I figured out this vertical pellet smoker, I found there is nothing it can't smoke that can be smoked in an offset stick burner. It is so easy I don't have to worry about adding more wood, and of course, I have my wireless meat probs, which help too. Thanks again, and check out more of my videos using the pit boss vertical. I hope you have a wonderful day and a very Happy Thanksgiving!
Great looking brisket, sir!! Gotta love that smoke ring! Awesome video! Smoke on!
Thank you! It turned out great! Thank you for watching my friend and have a great week!
I didn't realize I missed one... that looks incredible man. 😎
It turned out great! Thanks for watching!
That looks friggin awesome Charley. I'm one jealous guy right now. Thanks for sharing friend. Cheers.
Thanks, Rik! It was delicious. Thanks for watching and stay safe!
Thanks for sharing!
Your welcome and thanks for watching! Have a great day!
Looks awesome. Brisket up here in Canada is hard to find and expensive. Thank you for sharing your recipe with us, Charley. Stay safe and stay cool
It tasted awesome too! Thank you for watching and have a great day!
That looks great, it is good I had some barbecued ribs last night or I would be drooling on my desk now!
This brisket came out looking great and it tasted great! Thank you for watching and have a great day!
Oh man that’s a great looking brisket Charley, really nice and juicy, and good smoke ring! Nice idea on the smoke tube for a bit extra. I’m down for a plate! Hope y’all have a great week and keep on cookin!
Thanks, Charley! Sometimes you need to add a little extra smoke and this works great! Thank you for watching and I hope you have a great week as well my friend!
wow Charley, that brisket looks amazing!! I am cooking one next weekend, and will have to follow your recipe!! great job my friend
Thanks, Geoff! It turned out really good and tasted great. Hope you have a great week!
Awesome
Thank you, it was delicious!
Looks Delicious Charley! And a great meal for Sunday dinner with the family! Nice smoke ring and those slices looked perfect! I did one that is dropping on Wednesday 😀 I had an issue but it all turned out great too! Have a great day bother!
Thanks, Kevin! It turned out great and tasted great too! I will be watching for your Wednesday upload as always and I know it will be great! Hope you have a great day!
That looks awesome! What temperature did you run this on? I’m looking to do my 1st brisket this weekend. I’m using a Pit Boss pro series 4 vertical.
This brisket turned out fantastic! This was about a 9lb brisket and we smoked it at 250° until it stalled at about 165°. We wrapped the brisket and continued to smoke it at 250° until we reached an internal temperature of 200°. I pulled the brisket off and let it rest before slicing. Thank you for watching and have a great day!👍
@@PitSmoke ty sir!
@@rontroesch1295 Your welcome!👍
Good cook 👍🏻
Thank you! It was delicious!
I have a new subscriber who asked a question but for some reason, UA-cam has a glitch that is giving me trouble in replying to some of my subscriber's comments. The comment disappears when I click on it and I'm not able to leave a reply. I reply to all comments that I'm able to reply to. So, if you don't get a reply it's because something with UA-cam ( A GLITCH) is not allowing me to leave a reply to your comment. It might allow me to reply the next time... Sorry for the inconvenience.
So delicious
Thank you, it turned out great! Thanks for watching!
So you keep all your temps a secret 😳
It's no secret! If you had watched the video, you would know the temperature I smoked it at, as well as the internal temperature and how long it took. But, when you skip through you will miss detail. But, I will go ahead and tell you..."Smoked at 250°...wrapped at an internal temp of 160°...I put it back in the smoker and pull it when the internal temp reaches 200°. Thank you for stopping by and watching. Have a great day!