This is a How To video on Smoke BBQ for a big party on a Pt Boss Austin XL Pellet Grill. In the video I show you from start to finish how to season, smoke, wrap and slice Texas style Brisket, Pork Shoulder, and 3 Rack of St. Louis Style ribs for a party the next day.
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Step by Step Listed below:
1) Cleaning you grill: https://youtu.be/vERdrM78On0
2) Trim your meats, see other video on my channel for how to trim or search YouTube.
3) Grill setting: Set grill to 250 degree and filled with Fruit wood Pellets made by Pit Boss
4) Season Brisket I rubbed with olive oil and season with Morton Steak Seasoning.
5) Season Pork Shoulder I rubbed with olive oil and lightly season with Morton Steak Seasoning for Texture as well with my special rub. consisting on Sugar, Salt, Pepper, garlic, Paprika, and onion powder.
6) Season St. Louis Style ribs I rubbed with olive oil and lightly season with Morton Steak Seasoning for Texture as well with my special rub.
7) Brisket I Cooked for 12.5 hours until I reach an internal temperature of 200 and my probe pocked through the meat like butter. I then wrapped the meat and let it sit for a minimum of 1 hr in a ice chest or warming drawer. I try to slice right before serving is possible.
8) Pork Shoulder I cooked unwrapped till it reach an internal temperature of 165 then wrapped and continue cooking till it reach an internal temp of 200 degrees. I placed in a ice chest or warming drawer and pulled apart close to time of serving.
9) St. Louis Style ribs I cooked for 5 hours, wrapped with foil and placed in a cooler till time to serve. Once I was ready to serve I placed them on a grill with BBQ sauce for a few minutes on each side to finish them off and sliced to serve.
10) If you have any question please leave me a comment and I’ll get back to you. Thanks for watching and please subscribe to see future videos.
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