Modifications to the Pit Boss Smoker 

I just bought a pit boss. I actually had this exact thought. I was thinking about putting an angle on the end of the rod to match the slope of the grease drain.

Good video, thanks. No need to mess with aluminum, but this is an essential convenience mod for any Pit Boss pellet grill. I've only had my PB for 2 weeks but I've already added front and side shelves (700/Classic from Walmart - no shelves included), and I'll be adding a control rod next weekend, if I don't get to it sooner. With this mod, reverse-searing on these becomes too easy not to do. A lower-than-stock stack (mine came with a blocked cutout but no stack) and PID controller are on my wishlist, and cast iron grates will be my next semi-waste of money.

The pit boss 1100 from lowes comes with a nice easily removable rod already, but nice mod to upgrade that model.

Clothes hanger with push and pull bends. Pull it, remove, sear, push it, remove and carry on. :)

Question what size gun cleaner was that

Thanks for this video! I heard it was Arby's who single handedly drove up brisket pricing. Jerks.

After you install your modification. Isn’t it more of a pain to take it off to clean out ash? Need to figure out a way to easily detach the rod to clean out barrel...

Good idea. But what the hell is a woosher😂

OMG you actually inject brine into a brisket LOL apparently you don't understand what or how osmosis works during the brining process. and that stall period is what makes the brisket tender as that is when all the collagen is being broken down into protein, collagen is what makes the meat tough and brisket is loaded with it so the longer it is in the Plateau the more collagen gets converted to protein and the more tender and juicy the final product will be. When the brisket hits that stall period the energy from the heat is being used to convert collagen into protein the closer the bbq is to the boiling point of water the more collagen will be broken down, if you increase temps to power through it you will not break down any collagen and the final product will not be as tender or juicy as it would have been which explains why you are injecting salt water into your brisket, the salt acts like a tenderizer and the water simulates moisture,. If you do a brisket properly there is no need to inject salt water into it as it will be tender and juicy naturally.

Great video! Is the rod made out of aluminum?

Your overexposed.