I got a chonker of a brisket. 22lbs. This is my 2nd smoke on a pellet grill. Looking for some advice. Ive done brisket 275 F on a charcoal grill before. Is it pretty much the same?
I got a chonker of a brisket. 22lbs. This is my 2nd smoke on a pellet grill. Looking for some advice. Ive done brisket 275 F on a charcoal grill before. Is it pretty much the same?
by Fearless_Deer42069
11 Comments
mehoff636
Time will be longer on a pellet, I’ve definitely found they cook completely different.
solipsist2501
slightly lower temp i do 225 for the first few hours and ramp up to 250 until i wrap in the stall. I have found the lower the temp on the pellet grill the less efficient the burn and more smoke you get. You need help yourself out when doing pellets to get that smoke ring.
steverik
Look up Meat Church’s video on doing a brisket on a pellet grill. Follow it exactly and enjoy stellar results out of the gate. It was a game changer for me.
Revolutionary_Pilot7
Look up chudds bbq brisket video and use the foilboat method. Since I switched to this way I won’t go back to any other method. 10/10
ninjapilot2194
Just did an 18 pounder and it took 16 hours total with starting at 225 then wrapping and bumping to 250 at 175 internal
In my humble experience, pellet grills are a bit more “set it and forget it” than charcoal, but I’d say for a hunk that big, you’ll want to drop temp to like 225-250°F just so the inside cooks through before the bark gets too crusty. Also, foil or butcher paper once it hits the stall (usually around 165°F internal) really helps power through.
Are you planning to wrap or just go commando the whole time? I’ve done both but wrapping seems to save my butt from late night brisket babysitting.
ham_cheese_4564
Damn that is a fookin slab. Plan on 20 hours +
pointcut
I strongly suggest, separate the pointcut from the Flat and send me the pointcut cause you wouldn’t like it anyway. But I’m always willing to take one fo the team.
11 Comments
Time will be longer on a pellet, I’ve definitely found they cook completely different.
slightly lower temp i do 225 for the first few hours and ramp up to 250 until i wrap in the stall. I have found the lower the temp on the pellet grill the less efficient the burn and more smoke you get. You need help yourself out when doing pellets to get that smoke ring.
Look up Meat Church’s video on doing a brisket on a pellet grill. Follow it exactly and enjoy stellar results out of the gate. It was a game changer for me.
Look up chudds bbq brisket video and use the foilboat method. Since I switched to this way I won’t go back to any other method. 10/10
Just did an 18 pounder and it took 16 hours total with starting at 225 then wrapping and bumping to 250 at 175 internal
I usually always follow Meat Church’s process: https://youtu.be/klmG0DQgEJs or https://www.meatchurch.com/blogs/recipes/pellet-grill-brisket
In my humble experience, pellet grills are a bit more “set it and forget it” than charcoal, but I’d say for a hunk that big, you’ll want to drop temp to like 225-250°F just so the inside cooks through before the bark gets too crusty. Also, foil or butcher paper once it hits the stall (usually around 165°F internal) really helps power through.
Are you planning to wrap or just go commando the whole time? I’ve done both but wrapping seems to save my butt from late night brisket babysitting.
Damn that is a fookin slab. Plan on 20 hours +
I strongly suggest, separate the pointcut from the Flat and send me the pointcut cause you wouldn’t like it anyway. But I’m always willing to take one fo the team.
Add smoketube for additional smoky goodness
Chonk on!