Pit Boss Pellet Smoker/grill brisket (how to cook brisket on a pellet grill ) 

Good information!! I just got this smoker yesterday and your videos are very informative, I’ve been using a stick burner for years and wanted something different. I appreciate it

Hey Paul we watched your video on smoking a brisket and smoked our very first brisket, It turned out fantastic. Keep up the great video's.

Perfect cook! Brisket is the only thing I haven't been able to do properly. Easy breezy and beautiful cut!

Got a pitt boss in August and trying a brisket this weekend. Thanks for the share. Looks fantastic!!

Picking up my pit boss tomorrow, doing brisket for football Saturday. Learned a lot from your video. Keep it up brother.

Thanks Paul, I just got the exact same PB and gearing up for my first ever brisket. This video really helps a lot for a new guy like me who has been on propane all my BBQ life. I was shocked at the length of time it took, good thing I have been researching it with vids like yours, I would hate to screw up a $100 cut. Anyway, just wanted to show appreciation for the detail and tips.

I need to watch this before I do my first brisket. Thanks for this!

I had a smaller upright smoker I loved. I'd put a water pan in too but I used my husbands beer instead of water. If he hid it from me I would use sprite. I just bought a Austin xl and this video help me see just what I got myself into. I think I'm gonna love it. I had reserves about the purchase. Scared I'd burn the food or blow myself up. Lol

Love your mannerisms 🤣 good work ima try this

This video made me subscribe, I’m learning a lot from you about my pit boss

Hat Paul thanks for inviting us along your Thanksgiving I thought I would share with I have had that problem with dryness weather meet I'm smoking pork or beef when it reaches its stall uesly around 150 I will wrap it till 200 or the consistency is what I want this proses hasn't failed me yet yummy I'm sure there wasn't any left LOL

Thanks for the video. You’ve really helped me make a decision on adding a fairly inexpensive pellet grill to the arsenal. Subscribed!

Giving me some confidence in doing my first brisket period not to mention doing one on my new Pit Boss 1000. Thanks for the pointers.

That pellet smoker has a huge hopper. Looks like it produced a really nice color. I really liked your brisket knife that was pretty nice. You hit a homerun with this cook. Thanks for sharing

your pull apart and bend at the end is nothing less than perfect!

You did good man, first time on any new gear is always a challenge. I’m sure you’ll get it dialed in soon. Thanks for posting! Signed, another dude from Texas!

Well cooked and well spiced , tasted great 👍

I subscribed to you to learn I just got a pittboss last month .And I want to conquer the brisket .had done a 7 lbs brisket the butcher cut all the fat off it ! Not how I wanted it done. But it was ok .seeing you put water in a tin inside with brisket gave me an idea next time I do one .last one the temp stoled out at like 156 an 146 had two probs in it .I should have wrapped it an sat back on I had my heat at 200 to 225 low an slow .my setting at at P-4 when I done that .and I used Oak mesquite and cherry blend I used ! Had taken the fat the butcher cut off an laid it on top of brisket ,So didn’t get much of a bark at all or smoke ring. If I done it over I’d left the fat off it. Trail an error .want to get a good temperature 4 prob along with the grate attachment for a prob to read the heat at the grate any advice for a nice one that I can get ! The spritzing can one do that to much with meat or is that ok say every so often ?

Doing our first Brisket overnight tonight on the PitBoss! Thanks for the informational video man! Fingers crossed!

You know it’s a party when Paul brings the brisket! The bark and color looked great! Maybe try a beef broth injection for the flat? Keep on grillin brother!

Great looking brisket! I can’t wait to try one on the pit boss. I usually do mine on the Kamado grill.

Nice brisket. It had a nice smoke ring and a good bark on it.

Great Job - looks good.

And there it is. Looks great. The bark was super looking too :)

Beautiful bark on that Brisket- I need to try just the salt and pepper blend. Sounds like you had a great Thanksgiving with Family and Friends.

On occasion my PB 820 has large fluctuations, I use P1 to help with that. This happens more to me when I open the lid in the winter. But my food still comes out great.

Man you got a great bark on that brisket with just salt and pepper. My Pit Boss just arrived today. Cant wait to cook on it.

Just got a pit boss can’t wait to cook on it

Good job man.

Nicely done...

Thanks. Just got this grill. Cooking up a brisket tomorrow.

Nice looking brisket

Hey, fantastic video. Why does my pit boss lose its heat and fan just run after time cooking . Any advice is appreciated

I’m glad I found you... I also have a WSM, and just got a Pit Boss (Austin XL); how would you rank your Briskets; 1 being favorite between Normal WSM, Hanging WSM, and this Pit Boss one? I’ll be cooking my first Pit Boss Brisket in a couple of days... Keep up the great work...

Hey Wesley, do you cover your plates with foil for easy cleaning?

Thank you for making and posting this video. It had a lot of updates which made it better than most videos because even though you overcooked the brisket it depicted a real and actual cook session for a brisket, and I was able to learn from it. Also, as a side question, why didn't you use the probe connections on the grill instead of the separate "smoke" meter you had? I was curious because I think the Pit Boss would have given you the same readings, no?

Down here in Texas used to be able to buy brisket under .80 cents lb. Now that the rest of the world wants to cook them they never go on sale and stay at $1.96. Select. Never even seen a choice or prime until recently. I think prime is $4 lb. Never tried to cook one to see if they are that much better. Now i guess i will have to try one. I recently purchased the PB tailgater. Have not had the time to try a brisket on it. Homemade bacon, burgers, ribeye, baked potato, ear corn fajitas. It does fluctuate more than i would like to see. But food has been good. Lower temps are tricky. When i made bacon P1 setting is about the best i can do. Any higher number it will not keep the pellets burning. Anything below 250 is a risk of the pellets going out.

Looked good from here and i agree... brisket and the smoky mountain are a tough combo to beat !!

Do you replace the aluminum foil every time you cook? Is that working out good putting the aluminum foil on there because I won't be using the grill as a grill either I've got a Weber and I'm setting up my new pit Boss and thinking about putting aluminum foil down.

PAUL THAT LOOKED AWESOME THE BARK WAS THE BOMB CHEERS EH

Good job

just picked one, looking for the serial number where is at? can't find mine. thanks.

3 hours is the sweet spot for ribs 270-300 for 2 hours then wape it for a hour with juice then take it off the BBQ on it back on the smoker for 10-20mins then done

A brisket that size here in Michigan is around $70-80. Depending on where you get it and if it still has fat or not

Is it normal for the electric temperature meter to be different from the analog meter to have a different temperature? Sorry for my english

Looks delicious. Maybe I'll get the courage to try. By the way what kind of knife is that?

Good brisket. Trying wrapping in butcher paper or foil. Get it up to 165 then wrap to 205 internal

How was the flavor and how long was it cooked for and what do you recommend on the hrs

Cool man 👌 I'm going to try and leave it on smoke the entire time without opening it once .

Did you add a smoke stack? I notice it isn't there in the early videos

hi Paul like i commented before im new to pellet smoking so i bought a 5 pound flat brisket to test, what your advice on how long to cook this one. i saw other videos saying 165 internal then wrap and cook to 203 internal. your help would be much appreciated

Holy Moly... Just got a 700 Pit Boss today, haven't put it together yet... but you need to come to South Texas...Brisket's at our meat market are $ 3.29 a pound vs. $ 8.99... You probably eat your's slower at that price.....

What was your reason to put foil in your pit boss i have one as well but never have done that im making a brikset this weekend so ready to try

It looked like it was a little overcooked. It definitely looked well done. I'm sure the flat part must have been much juicer. When I try this I'm going to cook the flat cut separately from the point cut.

I have to know where you picked up that auxiliary temperature device? I like that it can keep track of the highest temperature. Great video! Or did that version of the Pitboss include that?

do you have foil covering under the grill? It looks like foil to me

My pit boss is not smoking much and is spiking in heat I don't know whats going on its brand new bought it two days ago and trying to figure out whats up with it

Hey Paul! Liked how you explained the process and showed all the steps. Man....that was expensive $8.99 a pound??? I got a question about that labeling of it. It is AAA Dry Aged....Is that correct??? How is it Dry Aged??? Is AAA equivalent to Prime in the US? Yeah......my Traeger has those temp fluctuations too that drive me crazy! And yes....if those temps shoot up over 300 that grate is gonna get hot and burn the bottom.......so good call to go fat cap down. I did a couple Vids where I ran a large water pan underneath and elevated the grate to keep it from over heating. it also adds moisture into this very dry environment. Adding that small water pan helped...but I've found it has to be underneath. You know a brisket basically comes down to the marbling of the animal......and the flat barely has any......so next time.....cut that puppy in half where the flat and point meet, and carve up the point for Video purposes. Cut that lean flat up off camera for the family. :-) We all know it's awesome eating with that depth of beefy flavor that you can't get out of any other cut smoked low and slow. Great Job Bro! Keep up the great work......Metal On! \m/

Looks good. What size pit boss are you using?

What's the secondary temp probe you use?

Looked a little dry I would inject it. Unless it didn’t look dry kinda hard to tell from the far away cut shot

Have you ever messed with the p settings?

Nice recovery from those temp fluctuations. Sounds like everyone still enjoyed it!

I have a pit boss and another pellet smoker

What's that knive your using?

Love the bark looks good. But looks like the juices n moisture were sacrificed for the bark. Imo if you would’ve wrapped at 5hrs the bark wouldn’t have been as great but the brisket flat would’ve been a bit more moist. But nonetheless great cook. I have had flat that come out dry I guess grade of the meat. When my flat comes out dry I just use it for BBQ baked beans😁

What p setting do you recommend

I know this is a old video but that was one beautiful brisket. Also I have been pondering about buying a pit boss grill like yours . So would you recommend me buying one?

Good job. Try wrapping your brisket in aluminum foil or butcher paper the last 2 to 3 hours of cooking. It will come out a lot more tender & way juicier!.😎👍

Hey man. Would you mind telling me the dimensions on the drip pan? Sorry if it's a weird question?

Which pitboss model is it

Did you change your p settings?

Did you put foil on bottom

What happened to the cap on your smoker’s chimney ? Or did it not come with one ? Oh and yes you did an excellent job on that brisket.

Holy shit !!! $119.00 for a brisket, thats crazy, in Texas, that brisket would be around $25.00- $35.00

What temp does the smoke setting run

Good video, but you need to get a mic. Really hard to hear you especially with the grill going. Very informative though!

The more I watch these videos of pellet grills the more convinced I am I should just stick to my offset.

I did a 18 hour 14 lb brisket then back to back I did two 10 lb pork butts for another 14 hours and that's two Hopper fulls of cherry

Looked a little tough to cut, was that the case?

Nice bark looks a little dry ?

is this a tailgate pitboss?

I fucked up the first three briskets I cooked … where bouts in Canada you at, my family's in Toronto, Mimico, Etobicoke, Mississauga and Lake Simcoe area

I have a pit boss 1100 series and I too have big temperature spikes. Nice video tho.

Not the way mine turns out but glad you enjoyed it for sure that's all that counts

How is the Pit Boss Paul ? that is the one I was aiming for to buy anyhow great video brother.

I am sure that was not ypur best cook...looks very dry and very well done

Anybody knws how many briskets and/or ribs will fit in this grill? Asking for a friend, Thank you!

😲😳 wow 120 $$ brisket.

Brisket looked dry. Didnt see any juices coming out when you cut it. But idk

LOOKED A LITTLE DRY ?

Where is brisket that expensive?

So I’ve done brisket for Years on a pit boss Austin xl . I’m not agreeing with this cook. . Low and slow is the key . Keep your grill on smoke for at least 10hours .. pull the brisket off at 165 , then double wrap in aluminum foil . At this point is when you put in you grill probes .bump up temp to 225 until internal temp is 195-200 . Then wrap in a towel and place in cooler for rest time 3-4 hours . ( still wrapped in foil ) . This guy rushed that meat . Remember!! Low and slow . A 13-15 lb brisket will take 15 hours -

So overall you are happy with that pellet smoker? 😎

That shit look dry paul. You have to spray every hour or 2, and put it in foil or butcher paper for an 1hr or 2 at the end before serving. Also, you kept opening and closing and messing with the temp. Keep it at 250 for 12 hrs.

Great vid, but even with a head set, it's very hard to hear.

What pit boss is this..?

Wow. 119 bucks for a brisket? I pd 41$ the other day

I wish that I can smoke a brisket over night I just don’t like it going while I’m asleep.

$8.99 a pound? Holy cow! Pun not intended.