Hey brother im retired POLICE OFFICER FROM NEW YORK FROM THE EMERGENCY SERVICE DIVISION , im 82 now but i enjoy cooking BBQi have 2 Pit Boss smokers the Table top 150ONX from walmart with 5 pound hopper and just pruchased the Pit Boss 850 PRO SERIES from Walmadt with the 7 pounder.i dont know if you like Australia Lamb but i bought a 5 pound roast from Costo and will do this weekend if you like Lamb this is ths Best Lamb you could buy , The pit Boss should do great job im doing it on the table top unit THE Mad Backyard channel guy did great job on preping and the cook was great .I like to do a video on it myself but not TECH SAVY so im hopeing you or one your members have well i just found you and i added you to my subscripion I have dont CHUCK Roast with cherry blend came out awsome 😃
My brother if this isn't perfection we'll I don't know what is. I'll have me a Brisket Sammich please and thank you lol 😆. Thanks for sharing and have yourself a great week my brother. Cheers 🍺 🍻
Great job, easy to follow. What was the second internal temp when you pulled it off to rest? I don't recall you saying. I know said checking the tenderness was more important than the actual temp. But I was curious. Doing one right now on a pit boss almost the same size.
I did a 4 lb 7 oz choice flat on my BGE at 280 degrees. I seasoned it the day before then let it come to 64 degrees internal when I put it on the grill. It got to 154 degrees the first hour; 170 degrees at the second hour. I lowered the temp to 225 and left it on for another 90 minutes before wrapping. I should have pulled it at the 170 point and wrapped it then. I let it go to 208 wrapped then rest for 2.5 hours. The meat was over done so I turned it into jerky. I was expecting about a 4-hour cook, but it was done at 2-hours. Lesson learned.
I love South Texas Red, I have to go easy on GIG's part of the meat. I keep looking at that metal container you said not to pay attention too! Be truthful Jimmy, did you taste it before you wrapped it? Package of Goodness! Falling apart, nice. Looks good and yummy!
Texture didn't look bad at all...Looks like a pretty good piece of meat there.....I actually plan to do my first brisket ever tomorrow. Small 4.21 lb flat over oak... Brisket only goes two ways...Good or Bad....No in between! I've conquered everything except brisket! Tomorrow's the big test!
Hoping you are still see comments on this one. I need to get something like the metal thing you used to melt down the tallow. You have a link on that thing?
Well mostly because the pit boss probe isn’t accurate. The temp at the grate is a lot higher than the temp at the internal probe. The instant read just backs up what the remote says.
@@CuffNStuffBBQ Right on thanks for replying! I tried smoking a flat and it reached 203 and it was pretty dry and hard did I over cook it or do you think I should’ve let it go a bit longer?
@@Ziggyzig213 be careful and don’t wait too long before you wrap it. Also using a water pan before you wrap can help keep moisture in the smoke chamber and the meat from drying out.
