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Started By
Message
Brisket on Pellet Grill
Posted on 7/5/18 at 11:04 am
Posted on 7/5/18 at 11:04 am
Guys, doing my first Brisket on the pellet grill. What are some tips you can offer up.
4
Posted on 7/5/18 at 11:14 am to LSUtiger09
Posted on 7/5/18 at 11:17 am to LSUtiger09
What kind of grill?
Posted on 7/5/18 at 11:31 am to LSUtiger09
Set it on 225 and forget you are cooking brisket for 12 hours, check every hour or so afterwords and pull and wrap at 190 internal or so and let it rest a while.
Enjoy
Enjoy
Posted on 7/5/18 at 11:40 am to cave canem
quote:
let it rest a while.
Pinkertons rests 5-6 hours.... wrapped in ice chests. Pit Room is close to that w beef ribs too. follow their lead... u will b happy
Posted on 7/5/18 at 11:54 am to bossflossjr
I did one yesterday on the yoder Ys640 pellet smoker. My advice is don't cook exactly to temp or time.
Clean your firebox out before each cook... Situate the mean so that the point {thick part of the brisket} is facing the heat source and the flat is facing the smoke stack. There is a lot of debate about smoking it fat side up or down. I've done both ways and I don't think it makes a big diff. I usually run my smoker at 235 for a brisket. You can put a water pan in if you like.
Ive done a few brisket now and you should start probing it when it gets close to 190. If the probe slides in without any resistance or minimal resistance, then You can pull and rest.
I wrap in unwaxed butcher paper and rest in cooler for about 5 hours.
Clean your firebox out before each cook... Situate the mean so that the point {thick part of the brisket} is facing the heat source and the flat is facing the smoke stack. There is a lot of debate about smoking it fat side up or down. I've done both ways and I don't think it makes a big diff. I usually run my smoker at 235 for a brisket. You can put a water pan in if you like.
Ive done a few brisket now and you should start probing it when it gets close to 190. If the probe slides in without any resistance or minimal resistance, then You can pull and rest.
I wrap in unwaxed butcher paper and rest in cooler for about 5 hours.
This post was edited on 7/5/18 at 11:58 am
Posted on 7/5/18 at 12:00 pm to Tiger Ryno
But the burning question is what were you smoking?
Picked up a box of H. Upmann Half Coranas and they are as good as ever.
Shitty lamb bbq yesterday though
Picked up a box of H. Upmann Half Coranas and they are as good as ever.
Shitty lamb bbq yesterday though
Posted on 7/5/18 at 12:58 pm to cave canem
quote:
Set it on 225 and forget you are cooking brisket for 12 hours, check every hour or so afterwords and pull and wrap at 190 internal or so and let it rest a while.
Also check on your pellet supply
Posted on 7/5/18 at 11:43 pm to LSUtiger09
Based on my extensive brisket cooking experience, done two so far, the key is don't over cook and a nice long hold.
First brisket was a Costco prime. Cooked at 225-250 til 160 degree internal temp,then wrapped in foil til temp was about 200-203 and probe penetrated easily. Did not vent for long before putting in an ice chest to hold for an hour or so. It was over cooked and dry.
Second brisket was a choice from Albertsons on sale for $1.67/lb. cooked at 230-250 uncovered the whole time. Probed easily at about 195 and I let it rest uncovered for 15 minutes to cool a bit and stop the cooking, then foiled and held for 5-6 hours in an ice chest with towels. This one was fantastic. Not over cooked, great texture.
First brisket was a Costco prime. Cooked at 225-250 til 160 degree internal temp,then wrapped in foil til temp was about 200-203 and probe penetrated easily. Did not vent for long before putting in an ice chest to hold for an hour or so. It was over cooked and dry.
Second brisket was a choice from Albertsons on sale for $1.67/lb. cooked at 230-250 uncovered the whole time. Probed easily at about 195 and I let it rest uncovered for 15 minutes to cool a bit and stop the cooking, then foiled and held for 5-6 hours in an ice chest with towels. This one was fantastic. Not over cooked, great texture.
Posted on 7/6/18 at 1:28 am to ChEgrad
quote:
First brisket was a Costco prime. Cooked at 225-250 til 160 degree internal temp,then wrapped in foil til temp was about 200-203 and probe penetrated easily. Did not vent for long before putting in an ice chest to hold for an hour or so. It was over cooked and dry.
Second brisket was a choice from Albertsons on sale for $1.67/lb. cooked at 230-250 uncovered the whole time. Probed easily at about 195 and I let it rest uncovered for 15 minutes to cool a bit and stop the cooking, then foiled and held for 5-6 hours in an ice chest with towels. This one was fantastic. Not over cooked, great texture.
Never ever ever foil brisket or ribs, might as well throw them in a pot and boil, it is precisly º212 inside that foil and you are steaming your meat not smoking/roasting it.
Wrap in some butcher paper and a towel before throwing in the ice chest next time and you will make your next improvement in your technique, allowing it to "breath" a bit is an important part of the rest.
JMHO
Posted on 7/6/18 at 6:28 am to cave canem
What’s the difference in foiling vs placing the wrapped meat in a closed ice chest to rest for hours?
Both processes gonna steam, correct?
Both processes gonna steam, correct?
Posted on 7/6/18 at 7:12 am to OTIS2
quote:
Both processes gonna steam, correct?
It comes down to volume though. I wrap in butcher paper and put 2 towels on the bottom and two over the top for at least 4 hours. The steam can escape a bit through the towels and we seem to keep a nice bark better. Iv'e done dozens this way and only muffed two. Both were from over indulging in the fire water. At least that's the excuse I'm using.
Posted on 7/6/18 at 9:25 am to OTIS2
quote:
What’s the difference in foiling vs placing the wrapped meat in a closed ice chest to rest for hours?
Both processes gonna steam, correct?
The steaming is on the pit in foil.
When using paper to wrap and rest it allows a bit of breating but the temp in the ice chest or whatever you use should be nowhere near the steam point.
I have even wrapped in butcher paper the last few hours on the pit and it turned out great and still had a nice bark which is near impossible with foil unless you keep temps under º212.
It is just physics
Posted on 7/6/18 at 9:28 am to convertedtiger
quote:
Both were from over indulging in the fire water. At least that's the excuse I'm using.
I am at the point that I just do them overnight and have time to sober up and have breakfast prior to my services being needed.
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