Pit Boss Smoker Review: Super Size Royal Oak Briquettes Test

This review dives deep into a Pit Boss smoker cook using Royal Oak Super Size briquettes, putting these budget-friendly fuel sources to the test. We smoked four 16-pound briskets, meticulously seasoned with salt, pepper, and Smoky Swine seasoning, for a flavor profile that balances savory and smoky notes. The experiment focused on assessing the performance of the Royal Oak briquettes, specifically their burn rate and ability to maintain a consistent low-and-slow temperature for optimal brisket cooking.The cook, while ultimately successful in producing tender, delicious brisket, revealed some key characteristics of the Royal Oak Super Size briquettes. Their slower burn rate extended the cooking time significantly beyond expectations, prompting the use of a propane system to expedite the final stages. This review will detail the entire process, from preparation and smoking techniques to the final results, offering insights into the advantages and drawbacks of using Royal Oak Super Size briquettes for large-scale smoking projects.

Pros And Cons

Read more: Top 6 Charcoal Briquettes: A Buyer's Guide

Seasoning and Preparation

Prior to smoking, I seasoned the four large briskets (16 pounds each) for approximately three hours. This process involved generously applying salt and pepper, enhancing the natural flavors and creating a flavorful crust.

I also incorporated Smoky Swine seasoning, a product I've previously featured in my videos. It adds a subtle smoky kick without overwhelming the inherent taste of the meat.

For even cooking and ease of wrapping later, I flattened the briskets, ensuring a consistent thickness throughout. This technique prevents uneven cooking and simplifies the wrapping process.

Fueling the Pit Boss

I used a quarter-full of Royal Oak Super Size briquettes, a 10-pound bag I purchased for a discounted price. These are a budget-friendly option, often found at a lower price than comparable brands.

While they're cost-effective, they do ash over fairly quickly compared to other options. For this cook, I supplemented the briquettes with hickory chunks for added flavor.

The initial setup involved a low-and-slow approach, aiming for a consistent temperature around 225-250 degrees Fahrenheit. The vents were adjusted to regulate airflow and maintain the desired temperature.

The Cook and Temperature Monitoring

The briskets were placed on the Pit Boss smoker, and the cooking process commenced. I used a Temp Spike thermometer to monitor the internal temperature of the briskets.

The cook ended up lasting considerably longer than anticipated, taking eight hours due to the briquettes' slower burn rate. This resulted in a longer than usual cook time compared to my typical five-hour wrapping point.

To accelerate the cooking process in the later stages, I utilized a propane system to boost the temperature and achieve the desired internal temperature of 190-200 degrees Fahrenheit for the briskets.

Final Results and Conclusion

After approximately eight hours, the briskets were finally at the desired internal temperature and wrapped in foil to rest. The final product was visually appealing, although the color was slightly darker than usual due to the extended cook time.

The Royal Oak Super Size briquettes provided a long, even burn, but did not achieve the high temperatures typically needed for a faster cook time. They're a budget-friendly option, ideal for cooks where a slower burn isn't a significant drawback.

While the briskets were delicious and achieved the desired tenderness, the prolonged cook time (eight hours compared to a typical five) needs to be considered. For cooks where time is crucial, a quicker burning briquette might be preferred.