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re: Pellet smoker brisket - fat down or up?
Posted on 6/17/23 at 11:07 pm to Richard Grayson
Posted on 6/17/23 at 11:07 pm to Richard Grayson
I cook mine on the second shelf with tin pan below at 200 until it’s 160 or bark is set than raise it to 260 to finish. I then place wrapped with tallow in warming oven for 12 hours. Best brisket I have ever made. Just started doing this. I use Goldee BBQ brisket rub.
This post was edited on 6/17/23 at 11:08 pm
1
Posted on 6/17/23 at 11:19 pm to RockyMtnTigerWDE
quote:
I cook mine on the second shelf with tin pan below at 200 until it’s 160 or bark is set
I’ve got mine about the same height as the second shelf would be. It’s on a rack set on top an empty foil pan to catch the drippings.
I’m just going to let it roll overnight at 220. No wrapping. No peaking. I’ll check it at the 8 hour mark.
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