Smoke Mode Brisket Pit Boss 1150 

Thank you so much!

I just sub you brother

Thank you so much!

Outstanding work with the gasket! I may have to do that if mine gets worse. It stays very consistent at 180* no problem, it'll go up and down a few degrees but that's to be expected when pellets are smoldering and then igniting again.

I bought a gasket to keep the smoke in and temp more stable and works great. Bought on Amazon per another video reccomendation.

Big oooof. And I was planning on upgrading too! Guess I'll keep what I got now

We certainly did for sure! Hope yours did as well!

It'll do it in stages, you'll see it smoke for about 10 seconds or so and then it'll go back to thin almost transparent smoke.

@@ElSenorBbq ok, ill wait till warmer days, like you mentioned to another comment, still seems i dont get the smoke you got on video... thanks for response. love the videos

@@gunner5380 Not a problem! The type of pellets you use also plays a very big role. I've been using lumberjack non stop ever since I found out about them but I do pellet reviews on other brands as well.

Mainly because I can graph how the temps are doing by the minute whereas with the SmokeIT app I cannot.

Fire it up, press the button and see if it says a 5 or an S. That should be it!

I'm not sure, I've kept it 2 fingers width and it's always worked well for me.

On pork sure, same with beef if you want to make suadero tacos. Not on a traditional brisket because you want the fat to be rendered in such a way that it feels like jello. When you cut slits into it, it almost guarantees the fat opening up exposing the meat side and thats not what we want. Hope this helps!

That video is mostly coming this weekend. I use the Pit Boss ones and in fact have 4 of them in total. Without spilling any of the beans, I feel pit boss could take notes on these other probes

Thanks my man! Hope you enjoy the videos!

Thanks my man! Unfortunately the 1150 went up in flames, have a video of it. Pit Boss found an issue with the controller where the ambient temp probe sensor took a dive mid cook and just kept feeding it pellets until a fire broke out. They replaced it with the new 1600. Check it out!

You can leave it there for hours, it won't catch on fire so long as the sear plate is closed.

OK thanks..... I'm watching a lot of You Tube videos and downloading them in a 'Pit Boss' folder for future reference.@@ElSenorBbq

@@dhansel4835 Fantastic! If you have questions just let me know!

Hey Abel, I apologize for the delay my man! No not at all. I don't think spritzing in pellet smokers is needed to be honest. It will actually delay the bark buildup from the testing I've been doing. Leave it in smoke mode for about 4-5 hours before turning it up. That has always been the best results for me.

Always do I just edited the trimming portion down since I noticed on the video analytics that most people skip over the trimming portion of the video.

Anytime!

Just leave it in S, it looks like a 5 but it's not. Leave it there and let it do it's thing. For me, getting the best smoke I could get came down to pellet brand. I have pellet brand reviews on quite a bit so check those videos out. So far, the brands I trust is Lumberjack, B&B, and right now the one that I've been using so much of is Bear Mountain. Hope this helps!

@@ElSenorBbq thanks so much! I see the S. So just press the button until the S stops blinking and I'm good? 😀

@@greatlakesdank8004 That's it! Just let it do it's thing and it's going to come out great!

@@ElSenorBbq 😎👍🙏

270 my man!

@@ElSenorBbq thanks for the info. I’ve got to smoke one on my 1150 pit boss for my daughter’s wedding.

@@bcroft68bc Hope all goes well and cheers!

I usually wait until it gets up to at least in the 160s.

That's pretty odd. How cold is it where you live? When I made that video, it was in the 80s 90s give or take. I would assume in a colder environment, it would need a flame constantly in order to stay at 180*

Press the button, you'll see an S that resembles more like a 5 but it's an S and it's meant for smoke mode. It throws heavy smoke in stages as to not be overpowering. Very good thing to have!

It's always cooking the meat even in Smoke mode because it keeps temps in the 180* range. I usually leave it there for about 4-5 hours since the brisket absorbs all of the smoke within that time. I then bump it to 270 for the rest of the cook. Hope this helps!

Glad you like them! I am doing Part 2 of the Kamado vs 1150 this weekend so stay tuned!

Anytime my man!

Hey John, I certainly appreciate it. There is a story behind why I do fat side down but while I was stationed in Fort Riley Kansas, we took a trip to Kansas City not knowing that was a mecca for bbq. We went to a music festival and there was a bbq competition going on. I got interested in how they were doing it so I got to talk to several of the pit masters there and they all informed me fat side down. Fat side up doesn't let the fat "flow through" the meat and the basting it does to the meat side washes some of the bark away and hinders the smoke ring. Even though the smoke ring doesn't add flavor, it does produce great presentation. I've done them both ways and I can confirm it does wash away bark from the meat side, no smoke ring, and depending on your smoker like a pellet smoker, you really don't want to do meat side down anyways. It'll just burn up the meat instead of having the fat there to protect it. For me, regardless if I do the smoke in an offset, kamado or pellet (I have videos on all 3) I do fat side down on every single one of them.

Puro 956 awiwi. I'll be making an updated over 1 year update on how it's been holding up and a TON of lbs of pellets running through it

Lmao people are just trolls these days. It's hard for me to keep making videos with folks like that but I can't let them have the upper hand either. I certainly appreciate your comment for sure! Briskets are tough to do but once you get the feel for it, everything just becomes easier. As time goes by, you'll notice that you'll want to do your own experiments with it, different rubs, different resting periods, injections, whatever it is. Once you start doing that, you'll know 100% that your smoking method is on point! Cheers!

Yessir! Down here in the RGV!

Glad it was helpful!

I'm not sure but the general rule of thumb is about 2lbs per hour.

No, it does it in stages.

Outstanding! You are going to love it. For the money, nothing comes close to it.

Lumberjack Oak pellets is what we prefer. Lumberjack sent us a bag of their Mesquite blend and I'll be testing it out on the next Pellet Review series so subscribe if you haven't already! We are testing every brand of pellets to see which one is the best. We currently have videos on lumberjack oak, Royal Oak charcoal, and Knotty Woods.

I would try thr hickory in my opinion. As for flavor, the Pit Boss pellets gave it smoke flavor ok. Sometimes not enough to present itself. The lumberjack you can taste it just about how my kamado does if I'm using lump charcoal with wood chunks.

Correct!

S is setup for 180*. What it also does is it reaches target temps and then begins the smolder process with the pellets to get all the smoke it can produce. You can go higher in temps as I have, you'll still get nice thin blue smoke but if you want the most smoke flavor, you'll have to run it in S until you are ready to wrap and raise your temp just as I did. Hope this helps!

Probably didn’t have enough fat on it, try injecting it next time or overnight marinating

Small briskets are harder than full size. If you have to use small brisket ehen you set your bark, boat the brisket and cover for the remainder of the cook

Lmao it happens my man!

Here is to some good luck! You won't need it though, I'm sure it'll come out excellent! Smoke on my friend!

Thanks man..I am using all these tips I pick up on your channel😀 Still a nugget but I am learning.

It's pretty great!

Your son is in good hands! I haven't made jerkey personally but P mode is meant for the older smokers that utilize a timer not a PID like these controllers. Basically the P mode would dictate how long it would take to push pellets out on a timer. These don't have that since it's a PID.

@@ElSenorBbq Thanks for the quick response! I will just use the S setting and try it with that... most of jerky is cheaper lean meat, so its worth testing... maybe even today! thanks again and when its time for a brisket,,imma re watch your video. keeping making stuffffff!!!

@@bobryder7073 As long as yall keep watching, I'll keep making videos!

Correct. 180 will be set for the first few hours where it'll absorb the most amount of smoke and leaving it at 180 will give you just that. After about 4 hours or so I bump it up otherwise if you keep it at 180, the internal temp will never go up to 200 where you want to finish the cook at.

@@ElSenorBbq I see so for like a tri tip same 2 hours or so and then switch to 225 or so ?

@@williamfrench5980 it depends how you want to smoke it. Reverse seat I do 180 until it gets to about 100* so I can reverse sear to 125 130

I'll say this, I've had this 1150 for almost a year now. We had one of the very early models and while it had it's issues, Pit Boss listened to their customers and rectified the problems. Look at my 8 month review on it. It'll answer quite a bit of your questions and concerns.

If you are looking for a good smoker unit, this is NOT the unit! The most smoke you will ever get out of it, is at start up! Im so pissed I purchased this 'boat anchor'!

I certainly appreciate it my good man!

I'm a firm believer of convection in these types of smokers especially with having a hot spot on the right side of the smoker, this helps a bit.

@@ElSenorBbq awesome. I have the same smoker, got it at Lowe's with my veteran discount. I've been keeping my chimney cap like 1/2" up. I'll try as high as yours next time (actually making a brisket tomorrow). Got an 8lb fully trimmed packer from HEB :-) (ATTN: Vets - 10% military/vet discount supplies to this ad well).

Yup I bought mine with the veteran discount as well.

I've tried doing that but it doesn't make much of a difference other than the right side of the smoker getting even more hotter so I leave the stack full open.

@@ElSenorBbq Ok thanks....I did 2 racks of pork ribs on Saturday. I left the chimney open and I added a smoke tube. It created plenty of smoke throughout the whole cook....unfortunately I tasted as much smoke flavor as if I did it in the oven. I've had my smoker about 8 months and I am only pleased with the flavor when I do sides like macaroni and cheese, pork and beans, or corn. I wish I knew about the gravity grills before purchasing my pellet grill. I use to smoke on a $299 Acorn. I nailed it everytime. I knew it wouldn't be as flavorful but I didn't know it would be none at all. $1100 down the drain for me! Thanks for your service...I'm a veteran myself. You do great video reviews!

@@demondmccray8582 might be the pellets you're using. I have been smoking for 25 years using stick burners and charcoal smokers. If you use the right pellets you can get about 90% of the way in regard to smoke flavor. I use the bear mountain. I combine hickory, oak, and mesq. Try it.

@rileydog6972 I've used literally every pellet brand and spent hundreds trying to find one to my liking. I have come to the conclusion that pellet smoking is no comparison to stick burning. The difference in the combustion won't allow it. It cooks just fine but it doesn't come close in flavor. I spent too much not to use it and it's easier to cook on because of its technology. But I don't agree with getting 90 percent of what charcoal/wood does in flavor.

I don't add anything, although I am wanting to try out wagyu tallow and I have a wagyu brisket in the freezer currently for when the new smoker comes in so I'll do that then. Personally, I prefer having a thick bark vs risking of washing it off with butter or sauces so I leave it as is.

@@ElSenorBbq same i'm a thick bark guy with sauce cooking on. Thanks for the info so hopefully my first brisket isn't bad😎👍

Trust the process and it'll be amazing!! If you haven't subscribed, be sure to do so! I'll be doing a comparison video of this vs the kamado and do a blind test so be sure to tune in for that!

Also pull the meat out after its tender. You'll know right away because it goes in super easy. If you get like a tug, its still not done. Some of my briskets have gone to 203 before they are that tender and the wagyu I did last time only needed around 195-197 so it's different for each one.

As soon as you turn it on it's already there. You can push the button and it'll have an S. It looks like a 5 but it's an S

@@ElSenorBbq and you start it at a low temperature then raise it up to whatever you prefer right?

@@justinraymond6634 Sure do! The pellets smoldering the way that they do at those low temps has yielded me the best flavor for me. If you run it higher, there is going to be a constant flame which still produces smoke, but if you want a stronger flavor, you start it at the lowest setting (S) for a couple hours and then ramp it up

@@ElSenorBbq preciate it

Hey James, the 1150 has a PID controller. It smolders the pellets to create smoke and once it anticipates the temperature dropping, it'll feed it pellets to maintain temperature. They do not have a P setting. The older versions have a timer where you can utilize the P settings for lower and higher temps but some folks experience flame outs. Hope this helps!

@@ElSenorBbq I have the pro series 1100 may have to see if they have a upgrade for the controller

@@NitroJunkie98225 Some folks have actually gotten the 1150 controller for their 1100 by mistake and wire it up. Now they have a PID, bluetooth and wifi controller. Hope this helps!

It's the Pro Series

I know…pro series 2 or 3

@@jeffmutter2286 there isn't one for this one my man. This is it's own Pro Series for the 1150 with the PID controller.

Maybe I should have said 2nd and 3rd generation

The PS2 is on clearance and a good price…the PS3 is more…should I grab the PS2 at clearance price or pay more and get the PS3?

Do cars fly Mike? No? Why are they built to be aerodynamic? Could it be because it makes it easier for it to cut through the wind a little bit easier? If you have a square brisket, smoke and heat will hit some parts harder than others due to convection. Don't quote me, quote all the world champions that cut briskets this way and provide their wealth of info like that.

@@ElSenorBbq Lighten up dude. The word Aerodynamic just sounded funny. But I think the word "Symmetrical" is probably more fitting.

I'm good homie, there has been a recent activity with trolls ever since I uploaded the 1150 burning down due to a glitch in the controller so I've been trying to weed them out. My apologies my man!

@@ElSenorBbq Its cool. Just got an 1150 this past Monday. Assembled and did the initial burnoff on Tuesday. Have yet to cook on it as we've had rain and high winds since Wednesday here in Michigan. This weekend looks like a good opportunity for the first cook on it. I've been using a sidebox stickburner, electrics and propane for many years. 30+ years actually as I'm 57. But this is my first pellet grill. Something new to learn. But after my research it seems pretty straight forward. Just a matter of learning this grill. I already know bbq and smoking.

@@rubbnsmoke yessir that's all it is. I liked my 1150 alot and I'm sure it'll serve you great! Some folks have commented that the glitch has happened to them as well which is pretty concerning if you do an overnight cook while you sleep. I have my stick burner and kamado to keep things going while I wait for the new pellet smoker I ordered.

Thanks my man!

Hey Jeremy, it's a great smoker for the price for sure. I did have an issue with it and just uploaded the video yesterday. We'll see what Pit Boss has to say when I give them another call back tomorrow. May it was a one off but who knows.

@@ElSenorBbq that sucks man. I have a family member that does bbq for work. He uses off sets and a cpl brands of pellets. He advised me to go with pit Boss because of their customer service. So hopefully he is right and it turns they do have good customer service and they come through for you

@@ElSenorBbq they really said they would only replace the temp thing? WTH that's some shit if they will only do that

Sure did. They said they won't send a replacement smoker or anything like that. Basically replace what was at fault and use the same smoker but personally, I don't trust it with my house or life at the moment and I wouldn't expect anyone else to either.

@@ElSenorBbq that sucks

Haha! I was Big Red 1 and took over the 82nd in Baghdad during OIF.

@@ElSenorBbq My Brother!

It really was good! We'll try to keep the content flowing so if you haven't subscribed be sure to do so!! Thank you!

Awesome! I can't remember to be honest since it's been a bit. I just go off of bark just as you did before wrapping until probe tender. Some briskets come out fast while others stall for hours. Each one is a bit different

This 1150 doesn't have p settings my man so I wouldn't know. I personally leave it in smoke mode for about 4 hours so I can get some really good smoke flavor before cranking it up.

What's happening to yours?

@@ElSenorBbq Produces virtually no smoke. The only smoke I get is at start up.

@@joelf5413 you don't want thick smoke. That is dirty smoke from startup. You want clear thin blue smoke that produces great flavor. If you have ever had any kind of meat with thick smoke constantly, it'll taste incredibly bitter. Smoke Mode produces smoke in stages so it's not overpowering. It sounds like what you are describing is an efficient smoke working as it should.

@@ElSenorBbq The ONLY smoke produced is at start up. After that, there is no smoke. I've been smoking meat for 20+ years.

@@joelf5413 idk what to tell you but even my offset stick burner burns clean. Sounds like you've been having dirty smoke all those years. Nothing wrong with learning as you go but it's incorrect to blame a Smoker over lack of knowledge regarding clean vs dirty smoke. These aren't wood chips nor is dirty smoke considered good smoke by anyone. I understand you are frustrated but it's for the wrong reasons. My advice is do some research on clean vs dirty smoke and you'll see that I'm not giving you any false information.