Texas Brisket on Pit Boss Copperhead 7 Series

beer champ barbecuers today we’re usingthe pit boss and we’re making briskethot and fast backyard style oh hell yeahcheck this out[Music]so I got a Jewish brisket pretty muchthe only meat you can buy in the marketthese days there’s a lot of cocoa andtoday is actually my first coat on awhole pack of brisket[Music][Music]we are used Kosmos cow hugger oh hellyes and some kosher salt[Music][Music][Music]a lot of black peppergranulated garlic[Music][Applause][Music]it’s just at the first sprint we’re twohours in we’re cooking hot and fastthree hundred three hundred fifteendegrees right around there and we’reusing competition blend with thecharcoal blend pellets in the pit-bossvertical set oh yeah how you guys doingcomment down below it’s a wonderful dayit’s raining snowing April it’s mybirthdaywow what the hell I woke up this morninglooked outside of a snowy upstate NewYork baby that’s the way we rollso with this brisket I am cooking fatcat up right now so when we hit 165 170we are gonna pull this brisket wrap itin still debating foil or butcher paperwell you can fill it let’s just see howjuicy it is at that moment when I pullit because I am cooking fat camp up Imight flip it I don’t know Oh No we’llsee at the end of the video for sure soanyway I think we’re gonna wrap it inthe butcher paper thoughput that in a pan put it back in andthen whip up some cornbread and someredneck beans oh hell yeah so I’m gonnaspritz every half an hour on thisbrisket and this new gadget love itI’ll leave a link in the descriptionbelow twelve bucks yeah awesome awesomelittle gadget and good spirits everyhalf hour like I said and once we get upthere what’s really you don’t you needto go by temp at this point going untilyou get the color that you want and thenwe’re gonna pull that sucker out andwrap it all right the brisket is comingalong great cornbread is in the smokerlet’s put together some redneck beansnow repick beans throw in anything youwant with your basic can of beans me Ipersonally enjoyed Bush’s original bakedbeans or homestyle baked beans these areone they’re delicious and but when youdoctored them up like watch[Music][Music][Music]we’re four hours in we’re gonna pullthat brisket right now it’s lookingdynamite we’re gonna put it in foil in apan so we can fill it up with aboutabout a cup of beef broth or a half acup whatever and we’re gonna cover thatup put it back in a couple more hourswe’re going to a 208 210 degrees wellyeah put these on are a pain in the asslet me tell you nobody’s talked aboutthat yeah in a video I don’t think it’sup paintbut Joey see everybody’s nubby littlefingers nobody’s talked about trying toput these onall right round 2 less time than whatyou’ve all I can’t get them out I don’tknow feel like the Nutty Professor162 163 all check down here[Music]perfectall right so it’s been on the pit-bossfor four hours at 300 degrees actuallywe started off at 275 for about a halfan hour kicked it up to 300 smellsamazing we’re going to add in some abouta cup of beef broth wrap this sucker upget it back in we’re keeping it in thepan just because I gonna have to putsomething underneath it it’s gonna dobutcher paper but I found that I hadbeef broth and you’re coming right nowlet’s do itwe’ve been spritzing with water onlyevery half hour after the two and a halfhour mark and we’re gonna spritz itagain[Music]some zucchini slice that up I’ll put iton the griddle part of that Dutch oventhere I got the square one and we’ll putthat in there toogot plenty room that’s why theCopperhead vertical seven kicks ass youcan fit so much food in it oh hell yeahall right the brisket just hit 208internal temp we’re gonna pull that outbut we’re gonna let it rest we’re gonnalet it rest for good a half hour an hoursome people put it in a cooler an ovenfor a couple hours with dinner times in45 minutes so we’re right in that rangeand then I’ll slice it up so let’s seewhat we got going on so we’re gonnaprobe this just for tenderness and wehad some leakage in the panOhlike butter baby we’ll let that rest fora good half-hour oh hell yeah smells sogoodpoor skin is done five and a half hoursor so six hours on the pit-boss verticalseven we’re going to cut into this hasbeen resting for a good half-hour and itsmells Donovan oh hell yeahthere’s some eyes you oh look at thatsmoke ring come on let’s go[Music][Music][Music][Music]getting into the point turn that aroundand cut it that wayyeah yeah oh hell yeah very excitedsmells delicious in a smoker[Music][Music]well yeah[Music][Music]let’s wait um yeahoh she hope very very hot very hotrocket alrightit’s a crappy upstate New York hey I’mgonna put this back into the ice youbring it inside serve up dinnerI mean just this brisket off mmmcornbreadmove slam dunk some onions right on thebrisket with some redneck baby oh hellyeahall around awesome cookheck yeah so glad I finally cook thebrisket I was hoping to do it on theWebber but the wind and rain and snowtoday was hoping to get the shantyopened up where all that plastic is gonebut now you can hear itflapping in the wind and it’s onlythirty five degrees today April 10thwhat the hell so with that subscribersyour first time here comment down belowhit the thumbs up and smash thatdinner-bell because that’s what time itis and and the fire whistle just wentoff we have the most annoying firewhistle in the world I think you hearthat ready readywhere is it there it is great cook guysstay safe comment down below let me knowwhat your plans are in 2020 with howgrim it’s been it’s crazy it’s crazyyear and we’ll get through I yeah thingsare looking better so I’ll catch youguys on the next cook[Music]