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Brisket on a pellet grill - Suggestions
Posted on 5/25/21 at 12:38 pm
Posted on 5/25/21 at 12:38 pm
Im cooking my first brisket on my Rectec. Suggestions on cook time and temp?
12
Posted on 5/25/21 at 12:44 pm to Joe Cigar
Temp - 250
Time - However long it takes to get done. Budget for 12-15 hours. It can vary widely depending on different factors.
Time - However long it takes to get done. Budget for 12-15 hours. It can vary widely depending on different factors.
Posted on 5/25/21 at 12:45 pm to Joe Cigar
225, wrap at 160'ish, start probe tender testing at 190 , pull at 202, wrap in towel in cooler for a couple hours.
I use SPG
and
leave the hood down
I use SPG
and
leave the hood down
Posted on 5/25/21 at 12:49 pm to t00f
If you got time, do low and slow. I did a 14 lb one at 180 and it took 22 hours. Leave it be, don't check it too often. wrap at 160-165. Increase the heat by 30-50 degrees and ride it out to 203 degrees!
Posted on 5/25/21 at 12:55 pm to Joe Cigar
I start it off for about 3 hours on the extreme smoke setting. After that bring it up to 250-275 until the bark is where you want it, then wrap and finish however you normally would. I've finished on the smoker and also in a 350 oven, either way it turns out great.
Posted on 5/25/21 at 12:59 pm to t00f
Do what toof said except don’t cook until a certain temperature. Start probing at 190. When the probe slides in like butter, wrap and put in a cooler to let rest.
This post was edited on 5/25/21 at 2:40 pm
Posted on 5/25/21 at 1:13 pm to tke_swamprat
well I meant if the probe test is not butter until that temp. sorry
Posted on 5/25/21 at 1:22 pm to Joe Cigar
Team no wrap here. I season it over night with basically salt and pepper. Take it out the fridge about 30 min before I put it on the smoker. Keep it on until it passes the probe test they are discussing above. I let it sit for about an hour in the oven and then serve.
Posted on 5/25/21 at 1:32 pm to lighter345
I cheat big time on some of mine. Once the bark is set, I'll pull it, wrap it in butcher paper, and finish it in the oven. Gets it through the stall quicker, and it's not going to take on any more smoke flavor at that point anyway. Bark is usually set around 170 internal temp.
Posted on 5/25/21 at 1:54 pm to The Spleen
That’s fair. I’ve been lucky and never run into a monster stall. I try and give myself an expected finish time a solid 4 hours before I need to have it ready.
Posted on 5/25/21 at 2:20 pm to Joe Cigar
Did my first one on my rectec a month or two ago. I did it on extreme smoke setting (180) overnight, wrapped in the morning and cranked up the heat to 250 until it was probe tender.
Posted on 5/25/21 at 2:34 pm to Joe Cigar
The best one I’ve done on my RT590 I put on overnight at 200 and let it run until I woke up. When I woke up it was sitting at about 180IT. Bumped it up to 225 until it was probe tender. I’ve smoked less than a dozen briskets on it, so a pretty small sample size. I cant seem to get the process nailed down to a consistent product yet.
Posted on 5/25/21 at 4:13 pm to Joe Cigar
Posted on 5/25/21 at 4:26 pm to Joe Cigar
I did one on my Bullseye last weekend. This was my first time doing one on a pellet grill. I set it to low until it had an IT of aroun 190 then bumped up to 225 and pulled at an IT of 202. I did not wrap it. Came out delicious and dripping. This was a choice brisket, about 10 lbs. Took around 14 hours.
ETA: When I pulled it I wrapped it in foil and put it in a cooler for about 2 hours.
I sprayed it with a molasses and apple cider vinegar mix every couple of hours. Seasoned with salt and pepper.
ETA: When I pulled it I wrapped it in foil and put it in a cooler for about 2 hours.
I sprayed it with a molasses and apple cider vinegar mix every couple of hours. Seasoned with salt and pepper.
This post was edited on 5/25/21 at 4:29 pm
Posted on 5/25/21 at 6:10 pm to Loup
Love that. Similar to what I like to do.
Cooking one this weekend for the in laws for the first time. Extra pressure.
Cooking one this weekend for the in laws for the first time. Extra pressure.
This post was edited on 5/25/21 at 6:11 pm
Posted on 5/26/21 at 7:01 am to Joe Cigar
Don't wrap at certain temp as suggested. Wrap when you've achieved the bark you want. Every piece of meat is different.
Sometimes I don't wrap.
Sometimes I don't wrap.
Posted on 5/26/21 at 7:34 am to Joe Cigar
My biggest ah ha moment was switching from competition blend to hickory pellets...made a big flavor difference.
Posted on 5/26/21 at 8:05 am to lighter345
quote:
Cooking one this weekend for the in laws for the first time. Extra pressure.
whew, good luck. This brisket was the best i've ever made and nobody was around to eat it with me. I'm nervous as shite about cooking one for a crowd.
Posted on 5/26/21 at 8:23 am to Loup
Loup, do you put it directly on the grill or sitting on foil/pan?
Posted on 5/26/21 at 8:36 am to Joe Cigar
Start by putting it into a real smoker instead of baking it outdoors in an oven.
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