Pit Boss Pro Series Combo Texas Beef Brisket

Oh[Music]so it’s early in the morning just before6:00 a.m. and I am out here preparing abrisket Dave ordered a brisket the otherday thinking it would be a littlesmaller not realizing it we would get inan 18 pound packer brisket so I’m gonnaget this thing trimmed up because Ithink it’s gonna take all of 12 plushours or so on the smoker obviously weuse a probe we’ll check we’re gonna cookby temperature not time so let me getthis trimmed up and we’re gonna tossthat on the smoker show you how thisworks out so let me put fat side downand we’ll just start trimming some ofthis we really want to do is get some ofthis really heavy stuff off of here soI’m going to turn this the other way youmight just see a little better see thisright here you can feel the differencebetween soft fat that’ll melt out as acooks and really hard stuff I’m gonnastart with the hard stuff here and justwork it cutting this right out of hereI actually trim it you’re gonna get someof the meat off of there – it’d be greatto not lose any of it but I think thereality is you’ll lose a little bitwe’re also talking if his 18 pounds bythe time I trim the fat off I’ll trimoff from the two or so so if that twoturns into two and a quarter notterribly worried so let’s go ahead andflip this over and get it trimmed alittle bit on the fat side what we wantto do is keep this down under a quarterof an inch and we’re feeling for thethicker or or harder fat and you knowthis one came from the store actuallythe crack in it so you can get a goodview of exactly how thick that is rightthere I could probably get about half ofthat gone which would be fine but as youtouch this you’ll feel it soft and asyou get over here you you just sort offeel this harder-edged right along theedge that’s what we want to get rid ofhey hey hey right over here hey do me afavor subscribe to the channel give thevideo a like and a thumbs up thanks abunch man appreciate it so take yourtime with this frankly this has taken alittle bit of time a dull knife isn’thelping I’m gonna get just a little bitmore of the fat off of this section andright here and then I think we’re prettyclose to start separating I’ll show youhow we do this to get burnt ends you’llnotice the grain on this is going thisway to make this a little bit easier toremember which way we slice it whenwe’re done I’m also going to go aheadand just cut this at an angle right herethis will atside will tell me when it’s all done andcovered with a crust where that wherethat green goes so I would just followthat line as we slice this is a uniqueshaped brisket typically what you see isthe the flat ends about here this onekind of goes all the way up and it’s alittle bit looser so I’m gonna go aheadand start making my cut you can see thefat line right here we’re gonna startmaking a cut in here just to start toexpose this well now start smallespecially we’re gonna butterfly thisone fold that part back[Music]I’ve got this opened up real nice we’regonna trim some of this fat off herethis is a soft fat this would render outbut we’ll we’ll trim some of it offespecially right here it’s a little hardand right there it’s a little hard sowhat we have here is our flat and ourpoint right here this is gonna give usthe ability to get a bunch of seasoningon this when this thing gets donecooking we’re going to cut this off andwe’re gonna make this into burnt endsthis will be a good big slicing brisketwhen you get an 18 pounder this thing’slarge over herethe grains a little looser on this endthan demands but this all in all isgonna be real good if we flip it overyou’ll see here we have this trimmeddown to about a quarter of an inch formost of it and there we go you canhardly see where this point sort of endskind of hands right there and wouldseparate into this piece which is thatflat so we’re going to start meat sideup to season it so when we flip it backoverit’ll be meat side down and that’s theway we will put it into the smoker sothere are all kinds of rubs you can useI’m gonna keep this one pretty purecoarse ground pepper which I just put ina little blender and ground some upmainly cuz it wants to hear and crank itand then I’m gonna use sea salt and oruse kosher salt and then I’m gonna add alittle bit of garlic that’s it so I’llpepper and garlicprobably let’s say 2 to 2 parts salt twoparts pepper one part garlic no I don’twant to be equal parts so use the NinjaBlender to do this I’m just going toshake this up mix it up real good beforeI take it out of this container thisworks a lot better if you have somethingto pour it from alright I’ve just putthe seasoning into a shaker that Deb hadand just holding it up high and givingit a shake now I don’t want to get acomplete thick coat on this but I dowant enough to get a nice bark so I’mjust gonna go ahead with a nice evencoat all the way along it[Music][Music]all right so we’re just gonna Pat thisand we let it sit for five to tenminutes what we want to do is see thisstart to assault starts to extract someof the moisture out and it kind of looksdamp that tells me that it’s ready to goon take about 10-15 minutes so we’lljust let this sit just to give you anidea how big this thing is this is astandard cookie sheet it doesn’t fit onit that’s a good size brisket all rightit’s just starting to get light it’sabout 7:00 a.m. that briskets beentrimmed it’s been resting I’m gonna getthis grill started up again we’re usingthe pit-boss Pro Series grill this iswhen we got at Lowe’s it’s exclusivelymade for Lowe’s and what I liked aboutit was smoke chamber on this side gasgrill on that side and a damper you canopen to allow the smoke to travel fromone to the other and out for a coolerbox smoke scenario well I’m making Texasbrisket and I want to use a hundredpercent Mesquite so I went ahead andpicked up a hundred percent mesquitepellets I’ve removed out my competitionblend from the port in the back and I’mjust gonna go ahead and fill this upwith Mesquite me see if I can show yousomething folks it’s kind of cool let mesee if you can see this we got dolphinsin the in the canal right now and theyare chasing after some fish right herethat boiling you see over there that’sthe Dolphins shooting them right intothe edge of the water or into the edgeof the wall we’ve had this house on thissaltwater canal now for about six monthsand I just never get tired of thatthat’s pretty coolwe’ll see manatees in here at times andevery once in a while we’ll see a coupleof dolphin and it’s kind of swim throughvery slowly but when they are on thefeeding frenzy you really hear them if Ihear it again I’ll try and grab thecamera so you can catch it the waterjust cause it boils crazy I got thepower button on we’re gonna go just tothe smoke setting for now and there iszero wind out here and as you see it itstarted to smoke so we’ve got our smokethat starts out real heavy and thickit’s got a great mesquite smell to itbut I’m gonna go ahead and now crankthis up to 300 I can see the fire goingdown in thereand I’m gonna make sure my grates areclosed I don’t want that direct accessto the meat right three so this has beensitting for about 15 minutes and you cankind of see how it looks a little bitdamp that just means that that seasoningis nice and settled in on the top of itwe don’t rub it into it we don’t have topattern or anything else it’s just timeto go put it out on the smoker so we’vegot the Beast right here I’m gonna goahead and open this up and we’ll get itplaced in here and we’re sitting atabout knots so we’re at 300 degreesalready I’m gonna put this in fat sideup I’m already seeing it barely gonna goin there so I’m gonna lay it at a bit ofan angle just to make sure we get it inthere all the waymaking sure I’m not touching the sidesbecause I don’t want to have a problemwhere it sticks to the sides of thegrillall right the briskets been on for aboutthree hours let me show you what itlooks like we’re in its go ahead andspritz it again I’ve been doing thatabout every 45 minutes or so I also turnthe heat down a little bit we’re runningaround 240 to 250 just looking prettygood I’m just gonna go ahead and spritzit a little bit want to do that to keepit nice and moisthave that bark really form on there heyhey right over here hey do me a favorsubscribe to the channel give the videoa like and a thumbs up thanks a bunchman appreciate it that’s looking prettygood I will come back and check that ina little while long actually you knowI’m gonna put a meat probe in it rightnow just so I can check for thatinternal temperature and see if it getsto what they call the stall when it getsto about a hundred and forty degrees itsort of stalls out and maintains thattemperature for a while until it gets upto 165 and then it’ll start heating upagain but it has this stall period whereessentially it’s cooked to the pointwhere it now needs to get to atemperature to evaporate out all themoisture and as that moisture begins toevaporate out it cools the meat and thetemperature rise kind of goes up and upand up to that 140 then it graduallygoes up again and then once it’s sort ofdried out a little bit more of 165 itstarts to go back up again I’m gonnastick a temperature probe kind of rightdown here in the flat just to kind ofsee what we’re running here go ahead andput the temperature probe right in herewe’ll see what the center that meatsrunning right now that’s actuallysurprising it’s already at 160 I justchecked in my internal temperature isrunning about 165 270 so I’m going totake this out I’m gonna wrap it up Idon’t actually have a butcher paper soI’m going to use foil and we’re gonnalower this temperature a little bit andlet this go for several more hours afterthat just to get it’s tenderall right we’ve got this guy wrapped infoil some call this the Texas crutch butwe’ve got an internal temperature hereabout 170 172 I’ve got the smokercranked down now to 200 it’s actuallysitting at 210 right now so they’llcontinue to go down but we’ll let thisnow sit and smoke until it gets to aninternal temperature of about let’s say- 200 – 205 I’m gonna run this rightinto the flat end just so I can monitorit while it’s cooking we’ll let thatcontinue to smoke and we’ll keep comingout and checking that probe temperatureand see when we’re up over 200 all rightit’s been about another three hours andit looks like we are sitting at abouttwo hundred and two degrees on the meatlet me kind of show you what that probetemperature looks like and we’ll take apeek inside so after we wrapped thatbrisket and kept it in there we wecontinue to run the smoker at 225degrees for about another three and ahalf hours until the internaltemperature reached 205 to 208 degreesprobably went about five degrees toohigh you typically want to take it outaround 202 to 203 but not that criticalby a couple degrees I’ve now had itsitting you want when you take it offthe grill you want to put it in usuallya cooler just an empty cooler not withice on it or anything just to let itsettle and you want to leave it at leastfor an hour and the purpose of that isall those juices that we’re trying topush back out of the meat he want thoseto settle back in again so we’ve had itsitting there I’m gonna go ahead andgrab the brisket we’ll open it up righthere and we’ll show you what it lookslike[Music]see there’s that fat line right thereand we’re just cutting right inside ofthat what we’re doing is we’reseparating the point which is right herethat still has the fat on the top of itall that flavor and then this which isthe the flat part and if you recall wehad cut one side of this at an angle sowe knew which way the grain ran and wecould slice it right there I’m going totrim a little bit of this fat off thecenter that I didn’t have didn’t get outreal good as I was prepping it that’sall right so we just want to cut thisacross the grain and thickness is up toyou a lot of people say cut it about asthick as a pencil so if maybe 1/4 inchor so well let’s take a close look atthis a couple of things you want to noteyou want it to bend over like that thatmeans it’s good and tender I’m going tomove this and we’re going to cut the fatcap so interestingly enough we want tocut the the point actually in theopposite direction let’s show what thislooks like this has a really nice crispybark on it this is good I know it lookslike it’s tough but it’s not that’s justmy my dull knife here and I’m trying toavoid going all the way to the panbecause I don’t want the knife to touchthis metal pan I’m actually gonna cutthis up in one-inch chunks and make someburnt ends out of this so I’ve got acouple of slices of both of these I havemy flat side with the tighter grain youcan really see the smoke ring aroundthat and look at that nice pink ring allthe way around it we use the Mesquite onthis it is C 540 so I put this on at7:00 in the morning I wrapped it about12:30 1:00 so it was already about 5hours then and it’s gone another fourhours and it’s got another three hoursin the smoker at low temperature andthen we took it out and we we let itrestagain not time temperature once theinternal temperature reaches 165 youwant to wrap it but your paper wouldhave probably had a nice crunchy orcrust on it the foil has capture some ofthe steam and it moistens it a littlebit once it’s wrapped you want to put itdown on the low temperature and just gountil the internal temperature is around205 degrees give or take a few so let’sgive this a try that’s nice flavormm-hmm real good flavor you noticed muchtighter green on that end of the briskand it gets looser on this end right soif I were to pick up this piece you cansee how the the chunks of meat are awider grain and that bark is soft andthat’s because I wrapped it in foilinstead of paper but still taste reallygood this is the point look at thissmoke ring on this thing you can seejust how wide it is all the way aroundit really really good smoke and I’mgonna save this and cut it up in someburnt ends but no look gotta try itfirstmuch more flavorful but a little bitmore fatty and frankly that’s where allthe flavor is so really good stuff rightthereI hope you guys found this helpful howto smoke a brisket in a pit boss I willcontinue to play with this I’m gonna tryone of you try to do one of these inbutcher paper I want that good crunchycrust that’s on it these burnt ends aregonna be good I’m gonna cut them inone-inch squaresdrop them into a little tin foil pan I’mgonna Reese’s them coat them in a littlebit of barbecue sauce and I’m just gonnago put them on the grill for like 30 or45 minutes and let that caramelize onthere and just just all kinds ofgoodness um I won’t make a ton of itwe’re actually going out of town acouple of days but at least it’ll be agood start bye y’all have fun and safegrilling[Music]