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First brisket this Sunday (pellet grill)
Posted on 4/9/20 at 12:26 pm
Posted on 4/9/20 at 12:26 pm
Cooking my first brisket this Easter Sunday. I just got a new pellet grill (Z Grill 700D) in yesterday and going to break it in in a few days.
I've seen varying internal temperatures for the meat. Traeger app shows 204 degrees for internal temp, but that seems a little high for me. Any opinions on this? Any specific recipes to share? Any do's/dont's to remember?
Thanks!
I've seen varying internal temperatures for the meat. Traeger app shows 204 degrees for internal temp, but that seems a little high for me. Any opinions on this? Any specific recipes to share? Any do's/dont's to remember?
Thanks!
10
Posted on 4/9/20 at 12:32 pm to The Donald
I always add a water pan in there to keep moisture level in the smoker high, I actually use beer instead of water. I cook until about 190 and then start probing the meat and when the thermometer slides in with no resistance I pull it off the grill. Let it rest wrapped in cooler for a bit then serve. 
Posted on 4/9/20 at 12:33 pm to The Donald
quote:
Traeger app shows 204 degrees for internal temp, but that seems a little high for me
I usually go 201-203, so I agree
It's all about feel. I start checking around 198 or so and pull it whenever it feels right.
quote:Kosher salt and black pepper.
Any specific recipes to share?
quote:
Any do's/dont's to remember?
Give yourself more time than you think. Can always let it rest wrapped in an ice chest. Can't make it cook faster.
Posted on 4/9/20 at 1:30 pm to thadcastle
Do not do not do not forget to keep your hopper filled with pellets.
Posted on 4/9/20 at 2:22 pm to The Donald
quote:
Traeger app shows 204 degrees for internal temp
If 203* is good enough for Aaron Franklin, it's good enough for me...
Posted on 4/9/20 at 2:56 pm to LNCHBOX
quote:
LNCHBOX
'
I agree with everything you just said.
OP, I would not just go to a certain temp. Get a toothpick or something and start poking around 195 or so.
And make sure you don't just rely on the probe you leave in during the cook.
Posted on 4/9/20 at 4:21 pm to SmokedBrisket2018
Myron Mixon is doing brisket live on Facebook right now. Doing on pellet grill.
Posted on 4/9/20 at 6:06 pm to Shotgun Willie
If you have them, place a temp probe in each of the point and flat. Reposition on the smoker throughout the cook to get them to temp together.
Rub with mustard, 50/50 kosher salt and cracked black pepper.
Rub with mustard, 50/50 kosher salt and cracked black pepper.
Posted on 4/9/20 at 6:13 pm to The Donald
quote:
Cooking my first brisket this Easter Sunday. I just got a new pellet grill (Z Grill 700D) in yesterday and going to break it in in a few days.
If you're wanting it for Sunday's meal, I might suggest you cook it on Saturday just to be safe. Brisket can be a pretty temperamental and stubborn piece of meat.
You've got two sort of unknown variables on your plate.. This being your first brisket and your first cook on your new grill. For me, knowing your cooker is beneficial, things like how long it takes to reach your temperature, what you lose when you open the lid, hot spots etc. And knowing the behavior of your meat as well. Once you cook something a few times, you can generally anticipate your times and check points and get more comfortable.
Posted on 4/10/20 at 9:01 am to Lsuhoohoo
Thanks to all for the replies. I'll report back on how it goes!
Posted on 4/10/20 at 9:44 am to The Donald
I admire the gumption, but my advice would be to not cook a brisket for the first time when Easter dinner depends on it...until you've done a bunch your results might be a bit scattershot at first. If you do, I completely agree that cooking on Saturday is the way to go so you have a backup plan just in case. Hopefully you won't need it though; good luck!
Posted on 4/10/20 at 10:03 am to The Donald
Go watch the franklin method youtube video... easy and delicious. Give yourself at least an hour to let the meat rest... SUPER important
Posted on 4/10/20 at 10:03 am to The Donald
I’d start it really early Sunday morning, brisket can take a while sometimes. You can always wrap it in foil/towel and throw it in an ice chest to rest for a few hours if need be
Posted on 4/11/20 at 5:55 am to crews12
Planning to put it on at 2:00 AM Sunday morning.
Posted on 4/11/20 at 5:56 am to NEMizzou
quote:
I admire the gumption, but my advice would be to not cook a brisket for the first time when Easter dinner depends on it
I actually agree....but we’re going forward with it (and I’m now nervous)
Posted on 4/11/20 at 7:03 am to The Donald
I just did a 16lb brisket @225 and it was an 18-19 hour cook. You may want to rethink start time.
Oh and beer is your friend during your first brisket cook!
Oh and beer is your friend during your first brisket cook!
Posted on 4/11/20 at 7:46 am to The Donald
You can wrap it to power through the stall. Some cook them at a higher temp. I'm doing a 13 lb brisket today and I'm cooking it at 270. You can also finish them in the oven if you're trying to hit a certain time to eat.
Yeah, they're done at about 203 but you want to probe for tenderness. When the probe tests go in the meat like it's warm butter it's done.
Yeah, they're done at about 203 but you want to probe for tenderness. When the probe tests go in the meat like it's warm butter it's done.
Posted on 4/11/20 at 10:01 am to VABuckeye
quote:
I'm doing a 13 lb brisket today and I'm cooking it at 270.
Let me know how long it takes to get to 160-165•
Thanks!
Posted on 4/11/20 at 12:05 pm to RichJ
quote:
If 203* is good enough for Aaron Franklin, it's good enough for me...
Agree. Wish I had the quality of brisket Franklin uses at his restaurant. Water boils at 212 degrees so to error on the safe side that 203* is a good temp not to screw it up. Brisket is such a temperamental cut of meat and expensive to boot I'd be scared to try the high and fast technique for fear of ruining it. Myron Mixon cooks his at 275* I believe when I watched those smoking show contests on TV. Seems like every brisket I cook is different. Some get done quicker and others take forever.
Posted on 4/11/20 at 12:16 pm to The Donald
OP my buddy bought that Z Grill 700 a few weeks ago on sale and said he’s smoked all the usual suspects with tasty success. He said his brisket turned out great. I don’t know a thing about pellet grills but he loves his. Good luck I hope your brisket turns out great for your Easter feast.
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