PIT BOSS PLATINUM LOCKHART 1ST BIG COOK/HOW TO SMOKE A BRISKET CHICKEN AND SAUSAGES ON THE LOCKHART 

Thanks brotha Tommy. How are you making out over the jersey? Just found out that delaware is going on lock down on Tuesday the 24th smh. I m hoping to kick some ass with this bad boy. Looking forward to making all kinds of different cooks on this beast. Thanks for watching as always brotha. Cheers and keepbbqing.

@@SmokinJazzBbq We are hanging in there. Gov Murphy went 1/2 way in as he is allowing construction to continue. in other words, He is pandering to the unions. Id rather us all suffer and be done with this. Thanks-.

My man John! I take it you dont like parkay on briskets lol. Thats awesome brotha congrats on your new toy. Baby back ribs are awesome when its done right and I know you will make them perfect. I actually prefer St. Louis style ribs but baby backs are just as good. Dont know if you got a small family but if you do I wanna trade places lol. I ll be a lot richer and less stress lol. Thanks for watching brotha. Cheers and keepbbqing.

Smokin’ Jazz Bbq i only have me and my oldest daughter. I only see her when I feed her. If you weren’t so far away I’d make you a real deal on my PB series 5 vertical. As my patio here at my apartment is only 8x10 it takes up a lot of sq. Footage. I want to get a PB series 3. Long as I have room for two 15 lb. turkeys that’s all I need. I went to your website no email address. This the only way I get to you?

Thanks brotha Tommy. I can tell you this if you have big family or if you are gonna have big gatherings, this is the way to go. It will save you time to prep other things or just chill with a cold one lol. Thanks for the kind words and thanks for watching. Cheers and Keepbbqing.

Yes can brotha Rich. You can smoke on both top and bottom. The only difference is that the top (smoke cabinet) won't get the same temp as the bottom grill during the smoking process or during a regular cook. All you have to do is keep it on the smoke setting during start procedure and just leave it there for as long you wanna smoke your mea(s). Hope this helps. Thanks for watching brotha. Cheers and keepbbqing.

Lol Thanks Flo-bro I appreciated. Thats one of fav shirts. Yea the brisket was definitely delicious and on point with the tenderness. Thanks for watching brotha. Cheers and Keepbbqing.

Thanks brotha Gary. Hope everything and everyone is well over there. Yea this a huge grill/smoker and definitely a game changer. Thanks for the kind words. I gotta catch up to your videos. Thanks for watching. Cheers and Keepbbqing.

Its virtually impossible. You literally have to crank the bottom grill above 350 to get the smoke cabinet up to 225 or above (depending on the weather) The smoke cabinet is only for low and slow. So for example if you are smoking a hot and fast brisket on the bottom grill, you can smoke some ribs on the smoke cabinet. This is only thing I don't like about this smoker. Hope this helps brotha Vincent. Thanks for watching and for your support. Cheers and keepbbqing!!!

Hey Brotha Melvin. I guess I ll try to answer your question in 2 different parts. 1) As far as the charcoal flavor pellets goes...its a mild hint of it. Nothing bold or pronounce like some other youtube channel completely lied about. 2) With wood pellets which are made from saw dust it only burns during the combustion and brings you that mild smoke flavor. In my opinion the only flavor that gave me a good pronounce smoke flavor was hickory pellets. Hickory is a strong bold flavor, so it shine thru the meats that you are bbqing. So If I was to rate in a level performance then I ll say maybe 5 or a 6 outta 10. Hope this helps. Thanks for watching. Cheers and Keepbbqing.

Thanks Brotha. I really appreciate it. I agree the smoke cabinet should be be able to make some beautiful bacon and sausages. This is a game changer type of grill and I think its gonna be very useful for me in the future for having big cook outs. Thanks for watching, Cheers and Keepbbqing.

Hey Chef! Sorry for the late response but somehow your comment ended up on my spam folder for some reason smh. Any way i got mines from Walmart and i paid 747 for it. Hope this helps your question. Thanks for watching and for your support. Cheers and keepbbqing

Thanks brotha Rob. O man sorry to hear that brotha. Its coming down to delaware soon and from a few law enforcement friends and neighbors martial law might come to existence. Anyways Always good hearing from you my brotha. Take care and stay healthy. Thanks for watching. Cheers and Keepbbqing.

Well my thought process was to try to cook everything in different time frames and have everything done at or close to the same time. Unfortunately it didn't work out that way lol. I missed judge the timing for the resting time for my brisket by like 45 minutes. In fact I thought of cooking the brisket on the smoke cabinet all the way at first but I wanted to see if both the grill and smoke cabinet area can keep up with the temps for the 1st long cook. I also transfer the chickens to the grill area because it definitely gets hotter. I supposed you can smoke the chickens all the way to 165 (F) but you won't get that tight crispy brown roasted skin. The smoke cabinet highest temp reading that I got from my 1st grill burn off was 302 (F) but thats only running the grill area on high so the higher the temps you use especially on high/max for the grill area the more pellets you will burn off. Also I believe you can smoke a brisket all the way as well. If you run the grill area on high or maybe 400 to 450 (F) you will get the smoke cabinet to get a hot enough temp like 250 or 275 (F). As far a bark goes I am not 100 percent sure about that I think you will still get a bark but maybe not as pronounce. Hope this helps answer your questions. I you have any further questions please feel free to ask. Thanks for watching. Cheers and Keepbbqing.

That was an awesome reply and to the point thank u !!!

Johnny Ximenez Not problem are all. Thanks again for watching. Cheers and keepbbqing

Thanks brotha I appreciate it. Well since Delaware is going on lock down starting on Tuesday I will be bbqing and cooking more. So more videos are coming soon. Thanks for watching as always. Cheers and Keepbbqing.

O man Kurt. You just made my day brotha. Had a terrible day today with life due to the dumb virus and just found out that Delaware will be on lock down starting Tuesday smh. Well on the positive side I will be bbqing and cooking more for sure. So more videos are coming soon. Thanks for the uplifting words that meant a lot to me. I really appreciate you. Cheers and keepbbqing.

Bro I wish they would hear you lol. I appreciate your kind words brotha, Cheers and Keepbbqing.

Thanks brotha. The cooking times for the brisket minus the resting time is about 4 hours at 300 (F). The chicken was about 1 hour and half. (1 hour smoking at around 175 to 190 (F) then half hour at the bottom grill to crisp up the skin and fully cook it to 170 (F) all way round. The sausages was less then half an hour. (maybe 20 minutes at in the smoker and 10 minutes at the grill. See the way my thought process was to cook the brisket til 165 (F) then put the whole chickens on the smoke cabinet til 130 (F) by this time the brisket should be done at 205 (F) and then transfer the chickens down from the smoke cabinet to the grill area and use the same concept for the sausages. It kinda worked as the cooking plan but I should have time it better with the 2 hour resting time for the brisket and the rest of the meats, So in other words I was off by a lil less then a hour lol. Thank God I am not a caterer lol. Hope this helps my brotha. Thanks for watching. Cheers and Keepbbqing.

@@SmokinJazzBbq thanks for the info! For what it's worth, what I love about your channel is that I never thought about slow cooking at 300°. Everyone always does 225, 250, but you never hear anyone go at 300. I watched your video doing the ribs at 300 and basically you had them done in 3 hours which is fantastic. I'm going to try it that way because I think the results are close, ie bite off the bone. Keep up the good work and I'm looking forward to more of your videos!

mugsy201 Thanks brotha! The proof is in the pudding. Give it a try and if you have any questions please feel free to ask. Thanks again for watching. Cheers and keepbbqing

There is my fav country girl. How are you darling? I am glad to be back myself. Looking forward to making for delicious bbq on this new smoker. Hope you and the family are doing well with this stupid virus. Thanks for watching as always. Cheers and Keepbbqing.

Thanks brotha I appreciate it. I totally agree with you this will benefit so many different backyard bbq-ers. I m looking forward to making a few more cooks on this beast to really get a true perspective out of it. Thanks for watching brotha. Cheers and keepbbqing.

LOL. Man I remembered this cook. Definitely was a great one with the different kinds of meats. Thanks for watching and for your support. Cheers and keepbbqing!!!

Thanks brotha Jim. I ll over night you some of this delicious food lol. I am gonna answer your question in 2 parts. Not to question your knowledge of bbq at all but I think this way it should answer your question because some good folks compare the smoke flavor from a pellet smoker to a stick burner. So here goes... 1) If by a "good level of smoke flavor" meaning coming from a stick burner using flavor wood logs or chunks then I would say no. 2) Flavored wood pellets (saw dust) that burns at combustion level to create smoke flavor which is mild not bold. However you can definitely smell and taste it so with that being said I would say yes. Hope this helps my brotha. Thanks for watching. Cheers and Keepbbqing.

Smokin’ Jazz Bbq I may have asked my questioned it the wrong way. I should have stated the question as pellet smokers go lol I do a lot with wood and charcoal an my pit boss 820xl. So I know the pellets are way more mild in the flavor but was just looking to see if the top smoker was equal in smoke flavor to the grill without the smoker part on top. Sorry for not stating it right but after all I was pretty excited haha. I have a small smoker I use charcoal in and put pellets in place of wood on the charcoal and the smoke intensity is way above my pellet grill they actually kick it

@@jimbennett1519 Mine is. And if you need more raw smoke, prime more pellets in.

Hey brotha Rick. Are you referring to the bottom grill area? If so its really simple I actually forgot and by the time I realized it I already started to filmed so I just kept it the way it was. However I did use the smoke cabinet hole for the meat probes while smoking the whole chickens. I hope this helps. Thanks for watching brotha. Cheers and Keepbbqing.

@@SmokinJazzBbq yea I was just wondering if it was just in a weird spot or something and you just opted out of using it great video

My man Big Bubba. Thanks brotha. I bet those beef jerky and those cheese's are pretty damn tasty. I m starting to enjoy this bad boy for sure. Hey brotha I got a question for you does your Lockhart take a long time to shut down completely? Because I wasn't sure if its just my model. I am just used to my Austin xl shutting down under 10 minutes and thought it was the same time frame. Thanks in advance and for watching brotha. Cheers and Keepbbqing.

This my first pellet grill/smoker so I have nothing to compare it with but it does seem like a long time in the shutdown procedure

Thanks brotha I was a lil nervous with this smoker/grill being this was the first time I have used it. I am so glad everything came out great. Thanks again for watching brotha Mike. Cheers and keepbbqing!!!

Thanks brotha Rob I really appreciate it. I dont know why but a lot of youtubers are saying that they are not getting their notifications from certain groups of people either. So no worries we are back in the loop with each other lol. Thanks for watching bud. Cheers and Keepbbqing

Thanks brotha Don. I appreciate it. I am looking forward to many more cooks on this bad boy. Thanks for watching. Cheers and Keepbbqing.

Thanks brotha Johnny. I appreciate it as always. I gotta catch up on your videos man. How are you making out with this stupid virus? Just found out we are getting on he lock down list this Tuesday smh. Anyways thanks for the kind words. Take care bud. Thanks for watching. Cheers and Keepbbqing.

I m good my dude. Man You're gonna enjoy that usds drum. I have the commercial drum barrel house cooker version of it. Its still in the box sitting in my garage and had it for about 2 years now along with another brand new weber kettle smh. So I know the feeling lol. I hope your wife doesn't gives you crap for those grills like mines lol. I can tell you this if you have a big family like mines the Lockhart is the way to go. Other then that your Austin xl is beast too and will treat you just right. Thanks for watching brotha. Cheers and Keepbbqing.

Thanks for your question. Cooking a brisket in the smoke cabinet can definitely be done but it will take forever because you will have to crank your temps on the bottom grill up to 325 plus just to get the smoke cabinet temps to come up around 180-225ish. Also you will be burning a lot of fuel to get a brisket done at those conditions. As far getting this smoker/grill i can tell you if you have a big family or a big gathering then it’s worth it because of the versatility. However if you have a small family then it’s not worth it. I get a lot of questions at least once a week about issues with the smoke cabinet that i have never faced. Not sure if i am lucky or something? So I can’t really guide you towards getting this smoker because not sure if you’re gonna have those issues. I would say do more research on it before you purchase one. I don’t work or being sponsored by pit boss so i will not tell you any lies to get this product. For me this is a great smoker and haven’t really had any major issues with it. It has serve really well since i had it but again that’s just my experience with my unit. Hope this helps and if you have any further questions please feel free to ask! Thanks for watching and for your support. Cheers and keepbbqing!!!

Yes sir uncle pickles. I appreciate you as always, I think this new grill/smoker is gonna do wonders for me and my family. Thanks for watching brotha, Cheers and Keepbbqing.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MfCuxIPawCk.html This is video that might answer your question. If you have any further questions please feel free to ask. Thanks for watching and for your support. Cheers and keepbbqing!!!

Thanks brotha Douglas. I appreciate it man. Um, I was using the charcoal flavor from PB for this particular cook. However in my opinion for a deeper and more pronounce smoke flavor I would recommend the hickory flavor. As far as the smoke cabinet goes. I would make sure all the side dampers are open all the way to maximize smoke flavor. The crazy part about regulating the smoke into the smoke cabinet its kinda tricky because in essence you have to keep your temps for the bottom grill area around 250 to 300 in order for the smoke cabinet to rise into the smoking zone (125 to 200 degrees) and kinda have to play around with the temps to get to your target smoking temp that you are trying acquire. For example If I want to smoke ribs at 175 I would have set my temps for the bottom grill at 250 to 275 in order to achieve that smoking temp. You can use a good thermometer like ink bird and set your probes on the different side of the smoke cabinet/bottom grill area to help read the temps for different hot spots. Hope this helps and thanks for watching brotha. Cheers and Keepbbqing.

Hey Jon great questions, In my opinion it doesn't ruin the bark for me at all but thats just my opinion. However I see where you are coming from and totally understand your concerns. I personally have had a crispy bark brisket and not as crispy bark. I actually prefer not as crispy bark and I guess it all depends on your preference. To answer your questions I wrapped my briskets all time and sometimes I use the Texas clutch to speed things up. The briskets always comes out delicious and tender with a nice bark. Many bbq-ers backyarders and professionals use the wrapping method at the end of the their cooks for the resting time. I personally wrap mines really tightly with heavy duty foil, this prevents any steaming affect to take place because there is no gap of pockets for steam or condensations to take form. I sometimes cook my brisket at 250 or 300. The reason I cook this brisket at 300 using the Lockhart is because I wanted the smoke cabinet to have any enough heat and smoke to cook my chickens and sausages. Also 300 degrees is the temp I roast my chickens at. I know many folks are not a fan of using parkay but I like the butter flavor. I found this gives me a another level of flavor that I like (just my preference) it enhance the brisket to another level. I also sometimes wrap the brisket in butchers paper and follow by beach or bath towels tightly and sometimes place in a cooler but most of the time I place it in a room temp oven. The resting time for my briskets are always 2 hours or more but again thats my preference. I seen people not even wrap at all and just place their briskets in a cooler as is and it turned out fine as well but thats not my style. At the end of the day it all depends on your preference and how you want your brisket to taste like. I hope this helps. Thanks for watching brotha. Cheers and Keepbbqing.

Smokin’ Jazz Bbq thanks so much for responding.

I got you covered Kevin. Hope everything is well over there in cali. We just got on lock down this past Tuesday smh. Thanks for watching brotha. Cheers and keepbbqing

Lol thanks brotha I appreciate it very much. That thing was so tender and moist not to mention delicious lol. Thanks for watching brotha. Cheers and Keepbbqing

Hey brotha Anthony. Let me ask a few of questions so we can diagnose the problem. 1) What temps are you trying to smoke at? 2) Are you referring to smoke cabinet or the bottom grill. 3) Did you open the dampers on the side all the way? Keep in mind that this is a pellet smoker which means that if you are used to using a off set smoker/stick burner you are used to a continuous smoke flow being deliver from the flavor woods chunks or logs that you are using or just plain charcoal. With a pellet smoker its a little different because the pellets turns into smoke during the cumbustion process and then once the the pellets burn off in the fire box it cycles again to reproduce that smoke flavor again until you are finish using the unit. Hope this helps and keep me updated. Thanks for watching. and for your support. Cheers and keepbbqing.

@@SmokinJazzBbq THANK YOU SO MUCH for responding sir. So I tried again last night and it worked just like my previous pellet smoker (pit boss taligater). So I am honestly not sure what I did the previous night. So I think I may be fine now. Again thank you for responding and most of all KEEP POSTING YOUR VIDEOS. Love them.

O man thank you very much I appreciate it and i am also humbled by your kind words. Wow i don’t know if that was a fair trade lol. Considering the price difference. If you ever have any questions please feel free to ask! Thanks for watching and for your support. Cheers and keepbbqing!!!

Smokin’ Jazz Bbq oh no he gave me money on top of the grill.. including the grill and money it adds up to about 2k... I never would have sold that used bike for 2k The bike just didn’t fit my tall frame well and just wasn’t good for climbing hills like I needed to and since I grilled way more than he did .. I hopped on it Long story short he bought two of these thinking the first was broken and it wasn’t..

Texarmageddon O man let me re track my previous statement lol. This is a steal on that deal!. Awesome 👏 when opportunity knocks you gotta open that door lol. Cheers and keepbbqing!!!

Thanks Brotha David, I appreciate it. I am looking forward to many more cooks on this bad boy. Thanks for watching. Cheers and Keepbbqing.

Thanks brotha Migel. Yea man I wish I had press record during the initial slicing smh. However it turned out pretty good. It was definitely tender and moist. I appreciate you for watching my brotha. Cheers and Keepbbqing

As RU-vidrs we don’t think of everything, however if you turn on captions you should be able to follow along.

Thanks for filling in for me I appreciate it my brotha.

Thanks for the tip brotha but as meatcrabium said we leave that option on your youtube settings so any one that needs the captions turn on may do so. I do apologize for not speaking as clearly as I should. Its the Philly street slangs that comes out every now and again lol. Thanks for watching. Tell the lovely wife thanks for the tip. Cheers and Keepbbqing.

I had know idea about the caption option and your pronunciation is fine 👍 glad to see you cooking as always .

Smoking_Bears_ Thanks brotha Lee! I appreciate it as always. Looking forward to seeing what else can this bad boy do. Thanks for watching bud. Cheers and keepbbqing

Thanks for the tip however it didn't affect the overall cook. I appreciate it non the less. Thanks for watching and for your support. Cheers and keepbbqing.

@@SmokinJazzBbq it won't affect the cook. Just that could cause a short life for that thermometer. Don't wanna see people spend money they ain't got too. Other than, nice video. I'm cooking a Boston butt on mine sat

Good stuff brotha!!! Always glad to have good people like yourself good tips. What’s your seasoning and do you inject or no on your butt? I m cooking one soon and was thinking of a plan of attack lol. Cheers and keepbbqing

@@SmokinJazzBbq I never inject a Butt....enough flavor without it. There is a local company here called Pilleteris that makes Rub A Butt......I thoroughly enjoy it. I cake the butts in it......however this time I am doing or trying rather a mix of Pitt Boss Hickory Bacon, Pit Boss Sweet Heat, and Pit Boss Tennessee Apple butter rub..... Before that goes on I make my own binder. Brown sugar, honey, and Cayenne Pepper mix. Ill coat with the binder first and liberally, then the rub liberally. That goes into the fridge 12-24 hour(that depends on how long I have to prepare it). It will get another dusting 1 hour before it goes on. Then the cook.....Lately I have been favoring 24 hour cooks. 180 degrees(The lockhart will have to be 160 on the smoke setting) for about 20 hours, then 250 for 2-3 hours and then a quick sear @350-400 on the grill section. The bone should pull right out. This are also 9-10 pound butts.

Unfortunately no. I heard that this lone star rub is supposed to be the replacement for the java chop house and if this is the case then I m gonna be highly upset smh. They have a great product with the java chop house and doesn't need to be fix if it aint broken. The lone star is not bad but its not as bold as the java chop house. So hope this helps. Thanks for watching brotha. Cheers and Keepbbqing.

The smoke cabinet is more like its there if you need it to smoke meats but other then that its not meant for high heat because the max that cabinet goes up to is 300 and thats having the bottom grill on high. So in my opinion that is a waste of pellets. Using for big cooks is definitely a plus. I m still kinda trying to get use to it. So maybe after a few more uses I ll be able to update you more. Thanks as always my brotha. Cheers and Keepbbqing

@@SmokinJazzBbq Its a smoking cabinet. It should never hit 300+. I smoke near everything between 200-220 and use the grill to sear.

O man, sorry for the late reply Angie I just saw this. So to answer your question correctly I have to say that every brisket cooks differently and my tips are just a guide line for you to follow. I would recommend 250/275 in temps. Since every brisket cooks differently I would say smoke it till 160/165 then wrap it tightly in heavy duty aluminum foil (generally thats about any where between 2 to 4 hours). This is optional if you want to save a ton of time or you may smoke it til you have reach a internal temp of 205. If you do want to save time then after you wrap it tightly, continue to cook it at 275 or 300 depending on what temps you smoke your brisket at. Cook it until the internal temp of 205. The magic trick that I always use to find out if the brisket is done is a instant meat probe or kabob stick to insert in the brisket to find out if its probe tender (it should be like the consistency of room temp butter) After you determine that its done wrap it in another layer of heavy duty foil or you can use a old beach towel and wrap it tightly. Rest it for a minimum of 2 hours untouched and unchecked. You can either place your brisket in a room temp oven or in a room temp cooler and let it rest. After that enjoy it and happy eatings. I am so sorry I didn't reply sooner. I was busy grilling and smoking for the family I really didn't get a chance to check my messages. Maybe you can use these guidelines for your next brisket and I hope your brisket turned out awesome yesterday. If you have any further questions please feel to ask or you can also reach me at my email smokinjazzbbq@gmail.com. Sorry again for the late response. Thanks for watching and for your support. Cheers and keepbbqing!!!

@@SmokinJazzBbq it's ok. Lol I cooked it for about 7 hours, then wrapped it . It was so tender and juicy when I cut it, but seemed to get tougher afterwards, this smoker is a bit diffrent than my old one but I'm still learning. I also done leg quarters and brats, may retry in a few weeks. Thanks for responding back!