For all of you grill, smoking, BBQ loving crazy's out there...i'm here with ya. I love relaxing out back or out front in the driveway while i have the grill or smoker rolling. I'll try anything on the pit and some things turn out better than others and trying it out is what i enjoy. Join me in my many adventures on the pit and relaxing while we cook.
Want to tell each of you thank you I just helped my husband fix his. IT WAS FLOOR MODEL,the fan was hitting the piece with the wires in it.Come to find out ,it was damaged ...had got pushed in,we fixthe problem.THANK YOU ALL SO MUCH YOU,SO HELPFUL❤❤❤❤❤
You should try substituting 1lb of hamburger for 1lb of bob Evans spicy Italian sausage if you like that also for a little extra flavor and color you can cut up green red and yellow bell pepper but I like your recipe as well thanks for sharing I’m going to try it
I’ve got the same problem on my pit boss grill makes a buzzing noise I STIHL Feeding Pellet Center the fire box and it’s still cooking, but the buzzing noise goes off and on like it’s a part of a thermostat issue or something. Not sure.
Mine did the same thing, turned out to be one of the wires got pushed into the auger fan just enough to make the noise. When putting the fan cover back on, watch the wires when you put it back on. I used a little electrical tape to keep the loose wires together.
❤❤❤thank you so much ,so helpful...it was a floor model pit boss. We got it on clearance.Come to find out the fan guard had been damaged and pushed fan in Didn't realize til putting it back together. THANK YOU SO MUCH FOR YOUR HELPFUL Comment❤❤❤❤❤
Fat side up. I know it’s counter intuitive, but the fat on top really helps keep the meat moist… also beef tallow. Lather it before you wrap and lather again before the rest.
I thought I you did a fabulous job… I have the exact kind of smoker…one thing I noticed is that you did too much of a good job cutting all the fat, next time leave some on therefore it will render juices and not dry your meat 💪
I have a pitboss series 5 copperhead like yours. I usually do my brisket hot and fast method in my smoker. After prep and seasoning, I put the brisket in with my temp running about 300-325°. I do spritz about every hour or so until I wrap. I wrap at 170° or so then finish at about 205° with a 2 hr rest time. Usually takes me about 5-6 hrs total cook for a 13-15lb brisket. Try it sometime and see how you like that method and my briskets have been consistently moist and tender.
Brother, it looks good. I just got my Vertical Pit Boss and I am trying to pick up any good hints before I cook my first brisket. I think me and you are the same, we are critical of ourselves when we cook. Appreciate the video and keep smoking!!
@@ryansbbq1554 I swear breast chicken can go dry real quick if u you don’t know what you doing anyway food on your channel looks good man good luck to you 🤙
Is that sausage available in the Charlotte Metro area? They are looking great. I've been looking for armadillo egg videos lately. I was thinking the same about the beef and pork combo. It could be the fat ratio between the sausage and the beef that caused them to break up. Just a hunch, but sometimes the ugly ones are the best!!
The bark is tougher bc you need to have more fat ...not a ton but some....also fat side upwards allow some cap fat to render down over and through the meat...if you want more cap you can but score it X pattern and it will render down faster...working in restaurants we scored anything thicker than say 3/8" of cap fat on anything
Your brisket will get better the more you smoke. I’ve started to inject my brisket and let it marinade for 6 hours with rib. After the brisket hits internal temp of 165-170, wrap it and put it in the oven. You’re wasting pellets, because your meat won’t take anymore smoke after 165-170 range.
Very true and so far it has gotten better every time. The crazy part is I thought it could have been more tender but everyone else said it was perfect lol. And I'll have to check how low my oven goes. Great advice!!!
@@mrblue8365 lol Not good information there don’t even know about internal temperatures you need to cook that shit to 195 to 205 and it’s not even about internal so much you need that probe to go in and out like butter
The toughness is from being undercooked next time you want to probe in the thickest part of the flat the point has more fat and it will cook faster therefore and higher internal temperature. Dry and tough equals under cook Dry and crumbly equals overcooked
Think it was around an hour an a half or so. See I thought it had a little toughness to it. But then again by the time everyone else ate it had rested yes cut but rested for 2 1/2 hrs
If you measure temp at the thickest point (the point) the temp at the thinnest point (flat) will be way too high and dried out. Removing fat between the point and flat will also remove moisture. When measuring temp at the point, only cook to 215F and let rest for 1 or 2 hours wrapped in a towel. That way. Both point and flat can finish coming to higher temp via Carryover Cooking. Helen Rennie has an excellent RU-vid demo if this effect. Good luck!
Hahaha right!! I have one but its kind of a cheap'o one that I'll only use in the summer because it sucks at holding constant heat. But you are right I miss cooking on it though
I hate it when I have to try and troubleshoot noises like that. Sounds like it might be the auger. Is there anyway that you can clean the auger or clean around the auger to see if that will make a difference? Not sure if I’m headed in the right direction. Just trying to give you some suggestions.
