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Started By
Message
What type of pellets for brisket?
Posted on 10/22/18 at 7:39 pm
Posted on 10/22/18 at 7:39 pm
Apple, hickory, what works best? And what internal temp do you shoot for?
This post was edited on 10/22/18 at 7:40 pm
8
Posted on 10/22/18 at 7:41 pm to al_cajun
Oak, Hickory, or mix.
209F. Thermometer should slide in with no resistance.
209F. Thermometer should slide in with no resistance.
Posted on 10/22/18 at 7:53 pm to al_cajun
Hickory at 220
This post was edited on 10/22/18 at 7:54 pm
Posted on 10/22/18 at 8:39 pm to al_cajun
I'm an oak fan for brisket. But right now I'm using a blend of oak, hickory and cherry. It's pretty damn good. Brisket is a dense piece of meat. It can take a lot of smoke so I'm never afraid of over-smoking it unless I'm using mesquite, which is rare. But I have used it a few times.
Posted on 10/22/18 at 8:45 pm to Btrtigerfan
quote:
209F
He said brisket not beef jerky.
Posted on 10/22/18 at 9:01 pm to Dtiger19
quote:
He said brisket not beef jerky
...and I gave him a good answer.
You want to grab a Frito pie, a cherry slush, and talk about it?
Posted on 10/22/18 at 9:33 pm to al_cajun
Oak.
Also dont worry about a precise internal temp for brisket. Each piece is different. Start probing with a thermopen when you get about 190 in the flat. Time to pull off when the pen slides in with virtually no resistance. Could be 191 or could be 205. Let rest at least an hour.
Also dont worry about a precise internal temp for brisket. Each piece is different. Start probing with a thermopen when you get about 190 in the flat. Time to pull off when the pen slides in with virtually no resistance. Could be 191 or could be 205. Let rest at least an hour.
Posted on 10/23/18 at 6:26 am to Btrtigerfan
quote:
You want to grab a Frito pie, a cherry slush, and talk about it?
Nah, I ain’t about to knuckle check with an ol baw with an iron jaw he got from chewing on 209 brisket.
Posted on 10/23/18 at 7:42 am to Dtiger19
quote:
Nah, I ain’t about to knuckle check with an ol baw with an iron jaw he got from chewing on 209 brisket.
well played.
Posted on 10/23/18 at 7:58 am to Dtiger19
quote:
209F
I would imagine you cannot slice a brisket that gets to 209. Probably falls apart like pulled pork or just crumbles.
This post was edited on 10/23/18 at 8:20 am
Posted on 10/23/18 at 10:22 am to al_cajun
I prefer Mesquite for brisket or beef ribs. I use soaked chunks though. Don't know if pellets have different flavor.
190.
190.
This post was edited on 10/23/18 at 10:24 am
Posted on 10/24/18 at 12:27 am to Dtiger19
quote:
quote: 209F He said brisket not beef jerky.
It all depends on the particular brisket and the temperature you are cooking at. Sometimes it can take til 209 F to be done. I think if you cook hot and fast the ending temperature tends to run higher. Don't cook to a temperature, cook til it probes easily.
Posted on 10/24/18 at 8:42 am to Dtiger19
quote:
Nah, I ain’t about to knuckle check with an ol baw with an iron jaw he got from chewing on 209 brisket.
Posted on 10/24/18 at 10:14 am to sjmabry
Damnit! Ya'll gonna make me smoke a brisket this weekend. Meat sweats incoming
Hickory is my go to but mesquite is runner up. Using pellets, just make sure to buy 100% and not blends.
Hickory is my go to but mesquite is runner up. Using pellets, just make sure to buy 100% and not blends.
Posted on 10/24/18 at 11:25 am to al_cajun
Do you need a torch to light the pellets or does a regular lighter work?
Posted on 10/24/18 at 12:16 pm to al_cajun
quote:
Do you need a torch to light the pellets or does a regular lighter work?
I use a butane torch that you use for plumbing to light mine. I found a regular lighter just didn't work well.
Posted on 10/24/18 at 4:00 pm to al_cajun
I usually use oak chunks in my WSM because my Dad chopped down a large tree recently, but the best brisket I've had in Missouri came from a shack that exclusively used pecan wood to smoke their brisket.
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