tried a brisket on my new pellet grill. A little dry on the bottom but pretty good.
I need to learn how to trim better. A lot better. It was my driest brisket on a pellet grill rather than stick burner it got a bit dry on the ends
by SupermarketSelect578
7 Comments
J_Case
Remember to go fat side down on a pellet smoker. The fat insulates from the heat underneath.
bossmt_2
Not sure what Pellet smoker you have, But I have good luck putting it on the top rack. It gets better heat diffusion. Also you need ot treat the brisket different between the pellet and stick burner.
Beneficial-Way7849
Looks good man, chop up the dry parts and make tacos tomorrow.
I’ve had the best results on pellet grills on the upper rack with a water pan beneath. The steam seems to mitigate getting good bark, but I’d rather have a consistently tender brisket. With that placement I stay fat side up. If I’m using the bottom rack I’ll go fat side down.
shityplumber
I’ve made so many briskets on my Ironwood 650, always fat down, etc, the bottom is always tough—higher temp, shorter cooks; lower temp, longer cooks. More fat left on the trim, always wrapped at the stall, etc., etc. If anyone has the secret, lmk. They never come out bad but you know what I mean with that 1/4″ of toughness left at the bottom.
AATW702
Fat cap down on a pellet smoker
InternationalOil2369
I never trim my brisket and I always leave fat side up. The fat will melt and dribble down underneath the brisket and keep it from drying out.
BowserSniffs
Water pan on the bottom is all you need
I do fat side up. Top rack. Lowest temp you can go for 2 hours, then 225 and goto sleep for 8 hours. When you wake up set it to 300 and let it hit 190, wrap it with some tallow and let it long rest to finish cooking
7 Comments
Remember to go fat side down on a pellet smoker. The fat insulates from the heat underneath.
Not sure what Pellet smoker you have, But I have good luck putting it on the top rack. It gets better heat diffusion. Also you need ot treat the brisket different between the pellet and stick burner.
Looks good man, chop up the dry parts and make tacos tomorrow.
I’ve had the best results on pellet grills on the upper rack with a water pan beneath. The steam seems to mitigate getting good bark, but I’d rather have a consistently tender brisket. With that placement I stay fat side up. If I’m using the bottom rack I’ll go fat side down.
I’ve made so many briskets on my Ironwood 650, always fat down, etc, the bottom is always tough—higher temp, shorter cooks; lower temp, longer cooks. More fat left on the trim, always wrapped at the stall, etc., etc. If anyone has the secret, lmk. They never come out bad but you know what I mean with that 1/4″ of toughness left at the bottom.
Fat cap down on a pellet smoker
I never trim my brisket and I always leave fat side up. The fat will melt and dribble down underneath the brisket and keep it from drying out.
Water pan on the bottom is all you need
I do fat side up. Top rack. Lowest temp you can go for 2 hours, then 225 and goto sleep for 8 hours. When you wake up set it to 300 and let it hit 190, wrap it with some tallow and let it long rest to finish cooking
https://preview.redd.it/jdqybgj1cx5g1.jpeg?width=4284&format=pjpg&auto=webp&s=91a5094d5b7ff25fe78a8aeb3f76b812cc1ff091