Just threw my first ever brisket onto my first ever pellet grill… wish me luck!
Just threw my first ever brisket onto my first ever pellet grill… wish me luck!
by theminiwheats
6 Comments
steilacoom42
Pull that bad boy off, take your grill apart and wrap that drip pan with heavy duty aluminum foil. And line your drip cup with aluminum foil too.
Also, in the future get a cheap welding blanket from harbor freight and drape it over the top of your grill to help insulate everything. I’ve had the best luck doing that with everything from Traeger to my current RecTec.
You’ll thank me later.
No need to have it on that top rack like that. Put that thing on the main grill on low temp and check it in 18 hrs.
That’s a good looking brisket though, can’t wait to see pictures of the finished product.
Chrisdkn619
Better get a water pan in there! Probably turn it up to 250 also
Rickymon66
I typically don’t do a water pan, and I should try that in the future. 👍🏼
RedCliff73
Good luck!
Careless-Resource-72
Put a full size or 2 half size aluminum pans with water underneath. They will catch the grease drippings, make clean up easier, prevent a grease fire in the future and shield the meat from the radiant heat coming from the firepot.
Your smoke and cooking heat comes from the heated air in the smoker. The water also moderates and levels out the highs and lows of the flamepot turning on and off as the controller cycles the pellet auger.
COUNTRYCOWBOY01
Here’s what I do, I trim the huge amounts of fat off, but still leave fat on it, season it, set my smoker for 200, throw my brisket on fat side up, let it run to about 180-185, that’s where it’ll stall and take a really long time to have the temp come up, it stalls because it starts sweating out some of the moisture, but that’s also the temp where it starts to break down the meat proteins a bit and let that fat on top work it’s way down into the meat, once I hit about 184-186 in the fattest part, I pull it and wrap it in tin foil, set the smoker to 225 or 250 depending on how fast I need to finish it, run it up to around 203-205 in the thickest part, pull it off, put it in a cooler wrapped in old (clean) towels, let it rest and carry over cook in the cooler for an hour or two, then pull ot out and enjoy. I have a pit boss with digital control, dual temp probes. Because it’s still not too warm out here in western Canada I have my p setting still set pretty high and it’ll cook over night through sub zero temps with no blanket, just make sure your hoppers full before you turn in for the night.
6 Comments
Pull that bad boy off, take your grill apart and wrap that drip pan with heavy duty aluminum foil. And line your drip cup with aluminum foil too.
Also, in the future get a cheap welding blanket from harbor freight and drape it over the top of your grill to help insulate everything. I’ve had the best luck doing that with everything from Traeger to my current RecTec.
You’ll thank me later.
No need to have it on that top rack like that. Put that thing on the main grill on low temp and check it in 18 hrs.
That’s a good looking brisket though, can’t wait to see pictures of the finished product.
Better get a water pan in there! Probably turn it up to 250 also
I typically don’t do a water pan, and I should try that in the future. 👍🏼
Good luck!
Put a full size or 2 half size aluminum pans with water underneath. They will catch the grease drippings, make clean up easier, prevent a grease fire in the future and shield the meat from the radiant heat coming from the firepot.
Your smoke and cooking heat comes from the heated air in the smoker. The water also moderates and levels out the highs and lows of the flamepot turning on and off as the controller cycles the pellet auger.
Here’s what I do, I trim the huge amounts of fat off, but still leave fat on it, season it, set my smoker for 200, throw my brisket on fat side up, let it run to about 180-185, that’s where it’ll stall and take a really long time to have the temp come up, it stalls because it starts sweating out some of the moisture, but that’s also the temp where it starts to break down the meat proteins a bit and let that fat on top work it’s way down into the meat, once I hit about 184-186 in the fattest part, I pull it and wrap it in tin foil, set the smoker to 225 or 250 depending on how fast I need to finish it, run it up to around 203-205 in the thickest part, pull it off, put it in a cooler wrapped in old (clean) towels, let it rest and carry over cook in the cooler for an hour or two, then pull ot out and enjoy. I have a pit boss with digital control, dual temp probes. Because it’s still not too warm out here in western Canada I have my p setting still set pretty high and it’ll cook over night through sub zero temps with no blanket, just make sure your hoppers full before you turn in for the night.