Brisket on Pit Boss Pro Series Vertical Smoker | Surprise ENDING 

Good honesty. Fat cap up and water in the pan. Thanks for the vid

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!!

Brother looks owesom

look up the Goldies, Texas BBQ brisket method brother. You will give up butter milk after you sample a brisket using his recipe.

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.

Well done Ryan!!

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.

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

Helping the algo

How long did you let it rest. Two hours rest will fix that toughness

That is far from tender it looks like you’re cutting a boot

I think you should’ve let it rest for about 30 minutes

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 💪

What internal temp did you cook to?

Not a good look. Something seems off a bit with this smoke.