Did the research here which helped a lot! First time smoking anything..had to go with what I have ..gas grill
1- 17lbs $5.55 per lbs Restaurant Depot Milford, MA
2- Started at 11:30am 12/23. Trimmed and saved some fat to render down during smoking.
3- Yellow mustard as binder. Rub 1/2 cup salt, 1/2 cup black pepper, 1/4 cup onion powder, 1/4 cup garlic powder and 1/4 cup paprika.
4- Water pan under grill. Lit only one burner on low. Filled both pellet tubes w/ hickory and placed them on each side of the brisket. 2 probes. One in the point and the other in the flat. Grill temp kept around 250°
Lots of smoke comes out of the tubes which was great.
5- Only started spraying water/ACV after 4 hours when I noticed some decent bark.
6- I had to place some aluminum foil and cover some of the open slots around the grill. I think it helped focus more of the smoke on to the meat.
7- Had to refill the tubes with fresh pellets every 2-3 hours or so. Definitely does not last 5 hours like the ad says on Amazon.
8- Pulled and wrapped in butcher paper at 6:30pm around 140°. Used butter and the rendered fat.
9- Placed the wrapped brisket in a deep roasting pan which was a great idea because there was a lot of liquid that came out during this part of the cooking. Probably like 4-5 cups which I poured out at the end. Really had no use for it.
10- 10:45pm internal temp reached 200° and was definitely probe tender. Pulled it out and waited for oven to cool down to the minimum 170° so it could rest the rest of the way.
11- Internal temp stayed around 160° pretty much the entire time. Planned it so I could sleep through the night but I was worries about the oven being on all the time and woke up multiple times to check temp on the cell phone.
12- Pulled brisket at 5:30pm the next day 12/24. That was when I poured out all that juice..I know I know!!
13- Unwrapped around 6pm and sliced right away. Lots of steam came out. Super tender, like almost falling apart tender. Not much of a smoke ring and I could taste some smoke but definitely not like an offset smoker. It smelled amazing and everyone was super happy with the results.
Next time I want to try different types of woods and adding even more ways to get smoke in. Maybe more pellet tubes of burning wood chips in foil pouch.
Over all I was pretty happy with the results.
Happy new year!
by Limp_Signature_1623
2 Comments
Appreciate the initiative and ingenuity. You will be unstoppable when you get a real smoker of any type
Awesome job working with what you had! It’s a reality many of us have or have had to work with.
All that juice – save it (freeze it if needed) and use it as stock for baked beans, or chilli, or soup, or you can freeze small portions and plop them into all sorts of dishes, from pasta sauce to gravy, for a beefy, smoky hit.