First brisket on pellet grill. Help

I will guess that you will have about a 10# brisket after trim. That's not a huge one which means it isn't real thick. I would plan about 10-12 hours of cook time if you keep it around 225. It's better to estimate longer because you can always wrap it for longer if its done early. You don't want to short guess it and end up still cooking at halftime of the game. If I were you, I'd get it on the smoker at about 6am, then mix yourself a nice bloody mary and sit back and relax. If you don't want to start that early, you could start later and then crank up the temps late in the cook. I believe that is pretty easily done with a pellet smoker. (I'm not experienced with those at all)

Get a real grill.





Just kidding! I'm only here for the eventual pellet grill bashing this thread will become.

How's your chinese grill holding up?

Another too is to leave the brisket in the fridge as long as possible before going on the pit.

This helps to maximize the smoke ring.

The tip comes from a pro's pro of Texas BBQ

quote:

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Smoke ring is created by moist meat.

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Correct.

Nitrogen dioxide dissolves on a moist surface, becomes nitric oxide or something, myoglobin, blah blah, etc.

Any tips on what part of meat to put maverick in to monitor temp?

I bought a tube. Haven’t used yet but was considering for this

I feel like my brisket is cooking too fast. Grill temp around 250. Internal meat temp already at 189 per maverick. Only been cooking for 5 hours. I wrapped it at 170 though I never really noticed a stall. I planned to pull it off at 195 and rest in cooler. But I just don’t see how it could be done so fast. At this rate it’ll be 6 hours cook time.

I do brisquet on Rec etc, your temp is a little high at 250, If cooking too fast drop it down to 200-210, maybe open up that Texas crutch(foil wrap) and let it finish low and slow. I usually pull around 198-200 and then let rest just covered with foil and not wrapped. I like to pick at the fatty bark while it’s still hot and crispy so to me resting it in a cooler tends to steam the meat and mess up the bark to me.