Pit Boss 5 Series Copperhead 1st Cook (Brisket): Put you disappointment pants on!

[Jason TQ]

Time to wrap after just a bit over 4hrs. At this point heat is heat and I would normally just chuck into an oven depending how much attention I want to spend and fuel to use vs the oven. But for this go round I'm running it the whole time in the smoker. I should have put just 5lbs in there to see how much it burns down, but I put all 40 in there.

Doing a raised pan wrap on the brisket and adding in some au jus so there is extra sauce

Here's the butt and I stole a bit and there is color in the meat and tasted good

Brisket wrapping and both back in. I'll check it after it hits 204

So far no complaints. Maybe I'll do a post cook video reflection on my thoughts and feelings and emotional state......after a few more steele reserves :-D :shock:

 

[gtsum]

In for results. Looking good so far though!


Memphis Elite





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[jermoQ]

Thanks for a review-cook. I am very interested in getting one eventually, after my current Pitboss gives out. (Not sure how long, since mine has been going for about 4 years now).

 

[RCAlan]

Pit Boss grills are pretty dependable... Just follow the instructions, always preheat your grill correctly before every cook and keep that burn pot/ fire pot clean.. Oh and since, Sept. 2018 it’s backed by a 5 year warranty too. Your owners manual may say 1 year warranty, just register it with Pit Boss and You’ll be covered for 5... Your cook looks nice, keep us posted.

PB Austin XL in SoCal and Always... Semper Fi

 

[Jason TQ]

Forgot to test out the probe that comes with it. The one in the brisket is my maverick.

........so I (tosses softball gently into the air) stuck it in the butt :becky:

 

[drunkenmeatfist]

Update? I am finishing my first rack of ribs on the same cooker. Used the same procedure I've used on my kamado. Color on them is remarkably different.

 

[gtsum]

Update? I am finishing my first rack of ribs on the same cooker. Used the same procedure I've used on my kamado. Color on them is remarkably different.

Lighter color on the pellet?


Memphis Elite





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[Herc mech]

Sriracha slather on the brisket? Never heard of that one!

 

[drunkenmeatfist]

Lighter color on the pellet?


Memphis Elite





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Very much so.

 

[Jason TQ]

Here's the rest. Short version........for $109 it was well worth it :becky:. And this was all cooked 300-325. More "deeper thoughts" later.......

Made some 3 ingredient mac

The au jus

Pork

Brisket

Plate

 

[Clay-b-que]

Hows the smoke flavor?

 

[Czarbecue]

Is that the deckle right there? Seems rather thick but maybe it’s the lighting. Looks good in sauce though!

 

[Jason TQ]

Hows the smoke flavor?

So lighter than my shirley, but I was extremely impressed by the flavor. Wife gave the same feedback and liked it. Friends that came over could tell no difference and they've had a lot of our stuff.

The time I did a big cook on a friends 2 traegers it was similar (milder smoke, but still very much there). The brisket was banging. The cubed up point was really good.

 

[Jason TQ]

Is that the deckle right there? Seems rather thick but maybe it’s the lighting. Looks good in sauce though!

Which pic? The one close up was the flat with sauce on it.

 

[pjtexas1]

Time to wrap after just a bit over 4hrs. At this point heat is heat and I would normally just chuck into an oven depending how much attention I want to spend and fuel to use vs the oven. But for this go round I'm running it the whole time in the smoker. I should have put just 5lbs in there to see how much it burns down, but I put all 40 in there.

Doing a raised pan wrap on the brisket and adding in some au jus so there is extra sauce

Here's the butt and I stole a bit and there is color in the meat and tasted good

Brisket wrapping and both back in. I'll check it after it hits 204

So far no complaints. Maybe I'll do a post cook video reflection on my thoughts and feelings and emotional state......after a few more steele reserves :-D :shock:

We should do a conference call about our cooks and record it... it probably wouldn't be PC but it definitely would be NSFW. :loco:

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[Czarbecue]

Which pic? The one close up was the flat with sauce on it.

Pic #9. It didn’t render down at 300? I guess you need the 12 hour hold for that to happen.

 

[jsperk]

Looks excellent as usual.

I got that smoker like 8 months ago. I have a few cooks on it but was mainly using as warmer.

 

[rwalters]

What a fun day! Very impressive cooking and that pellet muncher appears to hold its own

Pretty crazy to think a $109 pooper can hang with a $$$ stick burner in its ability to produce a fantastic end product.

Thanks for taking us along!!!

 

[Jason TQ]

Pic #9. It didn’t render down at 300? I guess you need the 12 hour hold for that to happen.

There was a big hunk of fat between the layers larger than most on this brisket. It wasn't going to render down at any temp.

 

[LordRiffenstein]

Great cook, I like the look of that cooker and of the food that came out of it.

So when are you doing your first comp with this cooker?