I think this 1250 is the perfect sized smoker! I would love to see the all stainless one

I should be getting my 1250 in the next couple of weeks as my first pellet grill! I would love some more content like this, there are not enough Pitts and Spitts videos! Keep up the great work!

@Kledaras1

4 жыл бұрын

Cam Man, I bought a Mav 2000 last summer. I shopped around for a "well built" pellet grill. After tons of research...Pitts & Spitts were on top. I started a road side bbq set-up, in a parking lot. Did real well. Will pick it up again next Summer. I know your going to LOVE your new grill. They are built like tanks! Have a great time!!!

@brandonin_ny

4 жыл бұрын

Steve Kledaras did you need a special license for your operation? If so, was the license easy to get/qualify for and what was the cost? Thanks so much!

@stenny1970

3 жыл бұрын

@@Kledaras1 Do you get much smoke flavor on the pellet grill ? Also his Brisket didn't really have a smoke ring...

Great video! I just acquired a slightly used P&S 850 & my first brisket was tender & edible, even had a smoke ring but was minus a real crusty bark. Your temperature setting when u began your cook was higher than mine & I wrapped too soon, I know that now. It appeared to me in the video that u placed the brisket on the rack “fat” side up but couldn’t be certain, is that correct? Thanks again, very helpful, enjoy all your videos.

I've been dreaming of a Pitts. Where do you live I swear it looks like Reno we lived there 7 years. I miss it.....

Pellet it’s where’ it’s at 👍🏾🔥🔥🔥

why fat side up? I like fat side down it helps protect the meat from the radiant heat

Omg ,your house/view.

have you updated to the new smoke algorithm and the lower 160 temp

What's the tray in the smoker when you put the wrapped brisket in? Pan with water? something else to eat?

@pittsandspitts1983

3 жыл бұрын

That would be unrelated to the brisket cook. Sorry for the confusion!

How does this brisket compare to ones you’ve done on an offset?

@Kledaras1

4 жыл бұрын

Personally, I find the offset to have much more smoke flavor. All pellet grills tend to have a very mellow smoke taste. I enjoy the "Set em, and forget em" type cooking that you get from a pellet grill. You can confidently start a cook at early evening, and not have to "tend to the fire" while you go to sleep. Wake up to find your pellet grill hasten dropped in temperature one degree, as long as your pellet hasn't ran out of pellets. You can't do that with a stick burner.

What did you set the temp at?

@chrislrocks

3 жыл бұрын

4:10 watch from there.

What temp was the pit at?

@chrislrocks

3 жыл бұрын

4:10. Watch from there.

What pellets are you using?

@pittsandspitts1983

3 жыл бұрын

We like oak for brisket.

@masashiohira347

3 жыл бұрын

@@pittsandspitts1983 I just ordered a Maverick 1250, and it's my first pellet grill. Is there a particular brand of pellet you recommend?

@gosman949

2 жыл бұрын

@@masashiohira347 how do you like your 1250?

@masashiohira347

2 жыл бұрын

I love it. Incredibly well built, easy to use, and holds consistent temps like a champ. The smoke flavor is more subtle than other types of cookers, but I like it

@gosman949

2 жыл бұрын

@@masashiohira347 what other cooker gives more smoke flavor?

Cook time

@pittsandspitts1983

3 жыл бұрын

We usually cook to temp more so than time. Usually targeting around 200.

Just leave it go don’t waste time wrapping, you think restaurants wrap just let it go, only wrap when you cook at too high of temp to make tender. Hot n Fast =wrap Low and slow = no wrap

@Kledaras1

4 жыл бұрын

Flat Top, I've been traveling around (before the Pandemic). I found that many restaurants are starting to "wrap" to hold in moisture & speed up cooking time. Franklin wraps every single one of his briskets, half way through cooking. Happy Q'ing!!!

@guyshomekitchen

3 жыл бұрын

You are very wrong. That’s why my brisket always comes out better than bbq joints. Because at home I don’t take shortcuts.